Recipe(tried): Festive Bulgar Salad (using peas and carrots, corn, garbanzos, and tomatoes)

FESTIVE BULGAR SALAD

1/2 cup fine bulgur
1 cup boiling water
1 cup frozen peas and carrots
1/2 cup frozen corn
FOR THE DRESSING:
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
2 cloves garlic, minced
2 tsp. olive oil
1/2 tsp. salt (optional)
3/4 tsp. pepper
ADDITIONS:
1 cup canned garbanzo beans, rinsed and drained
1/2 cup grape or cherry tomatoes, sliced in half
4 green onions, sliced

TO PREPARE THE BULGAR:
In medium bowl, pour boiling water over bulgur and cover. Let rest for 15 minutes.

Meanwhile, place corn, peas, and carrots in a strainer and run under hot tap water until thawed.

Fluff bulgur with a fork and stir in corn, peas, and carrots. Cool to room temperature.

TO PREPARE THE DRESSING:
In a small bowl, whisk together vinegar, mustard, garlic, oil, salt, and pepper.

TO PREPARE THE SALAD:
Pour dressing over bulgur mixture. Add garbanzo beans, tomatoes, and green onions; stir to combine.

Per serving: 201 calories, 9 gm protein, 37 gm carbohydrate, 4 gm fat, 1 gm sat fat, 2 gm mono fat, 0 mg cholesterol, 9 gm fiber, 419 mg sodium, (129 mg sodium without salt)