Zucchini and Bean Salad With Bulgur

INGREDIENTS

1. 1/4cup olive oil
2. 2tablespoons red wine vinegar
3. kosher salt and black pepper
4. 2medium zucchini (about 1 pound), halved and thinly sliced
5. 115.5-ounce can kidney beans, rinsed
6. 1small shallot, thinly sliced
7. 1/4cup chopped salted roasted almonds
8. 1/4cup chopped fresh dill
9. 1cup bulgur
10. 1cup goat cheese, crumbled (4 ounces)

DIRECTIONS

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.
5. Source: realsimple.com