Hello Mrs. fans! Are we done with winter yet? Much as I love these hardy salads, I’m ready for some lighter fare (and sun and warm and no snow). We’ve been pretty lucky this year as far as snow, but there comes a point when you’re just over all of it! I’m sure Mr. FBBQ agrees, as he is in charge of snow removal at our house.
Today, we have another salad. This one has a tomato juice-based dressing. Of course, when looking for tomato juice all I could find was a huge jug of it (I only needed about a cup). Luckily my friend likes tomato juice! I gave her the remaining juice. It was either that or Bloody Marys.
Besides tomato juice, you’ll need sherry vinegar. I couldn’t find this, so I used red wine vinegar and it worked just fine. Maple syrup, dry mustard, sea salt, bulgur, chickpeas, red beans, celery, cucumbers,parsley, onion, romaine, and little tomatoes are also on the list!
For the red beans, I opted for red kidney beans. I used dry beans, so I soaked them overnight and simmered them about an hour prior to needing them for this dish.
First, we will make the dressing! Along with the tomato juice, you’ll add the vinegar, maple syrup, dry mustard, and sea salt to a bowl. Whisk all of that together and you’ll get a nice, dark red dressing. Next, add the diced onion, chopped celery, the chickpeas, and the red beans to the bowl with the dressing. Add the bulgur and mix everything together, coating it with the dressing.
Serve the mixture on top of a bed of romaine lettuce, cucumbers, and little tomatoes. Garnish it with some parsley and enjoy!
