Recipe - Black Bean Salad With Corn And Creamy Basil Dressing (Hl)

1 cup Bulgar
3 cup Vegetable stock or water
1 Bay leaf
1 cn (11ounce) black beans,,
drained, rinsed
1 cup Corn kernels
2 tablespoon Pumpkin seeds, toasted
One half cup Basil leaves
2 tablespoon Olive oil
2 Cloves garlic, minced
3 tablespoon Faux ricotta or nonfat
ricotta cheese
3 tablespoon Lemon juice
3 tablespoon Grated parmesan cheese
1 tablespoon Balsamic vinegar
1 pn Sea salt
Freshly ground black pepper

Combine the bulgar, stock and bay leaf in a saucepan and bring to a boil.
Loosely cover the pan, reduce the heat and simmer for about 10 minutes.
Cover the pan tightly and remove from the heat. Let the bulgar sit until
tender and all of the liquid has been absorbed, about 15 minutes. Discard
the bay leaf.

Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium
bowl. When the bulgar is ready, stir it in. In a small bowl, whisk together
the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper.
Spoon onto the bean mixture and mix well.

If weather is hot serve chilled with tomato salsa and minced cilantro. If
weather is cold serve at room temperature or gently warmed, garnished
generously with minced scallion.

Yield: 4 servings

Nutritional information: 397 calories and 9.6 grams of fat per serving

(Courtesy of Judith Benn Hurley, "Savoring the Day") Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on 199724,,

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MCRecipe Digest
V1 #639 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997