Tangy Bulgur, Arugula, and White Bean Salad

1. Prepare Bulgur

Place the bulgur in a small pot or container with a tightly fitting lid and pour 1.33 cups of boiling water over it. Cover it and let it sit for 30 minutes.

2. Prepare Dressing

While the bulgur is steaming, prepare the dressing in a large mixing bowl. Combine 0.25 cup of olive oil, 0.25 cup of red wine vinegar, 1 tablespoon of balsamic vinegar, 2 cloves of minced garlic, 1 teaspoon of paprika, 0.5 teaspoon of dried oregano, 0.75 teaspoon of salt, and several pinches of freshly ground black pepper. Mix everything together well.

3. Marinate Vegetables

Once the dressing is ready, add the 2 cups of thinly sliced cremini mushrooms, 1.5 cups of cooked cannellini beans, and the thinly sliced small red onion to the bowl. Stir occasionally to let the mushrooms, beans, and onion marinate in the dressing.

4. Combine Bulgur and Vegetables

When the bulgur has finished steaming and is still warm, add it to the bowl with the dressing, along with any remaining water. Tear the arugula leaves into smaller pieces and add them to the salad, tossing everything together until well mixed.

5. Chill Salad

Cover the salad and refrigerate it until it is completely chilled, preferably overnight.