Zucchini and Bean Salad With Bulgur
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 chopped fresh dill
- 1 cup bulgur
- 1 cup goat cheese, crumbled (4 ounces)
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