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Zucchini and Bean Salad with BulgurMakes 4 servings

PREPARATION

1. Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

2. Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.

3. Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.

4. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.

Recipe originally published on RealSimple.com.

INGREDIENTS

• ¼ cup olive oil

• 2 tablespoons red wine vinegar

• Kosher salt and black pepper

• 2 medium zucchini (about 1 pound), halved and thinly sliced

• 1 15.5-ounce can kidney beans, rinsed

• 1 small shallot,thinly sliced

• ¼ cup chopped salted roasted almonds

• ¼ cup choppedfresh dill

• 1 cup bulgur

• 1 cup goat cheese, crumbled (4 ounces)