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Zucchini and Bean Salad With Bulgur
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 kosher salt and black pepper
- 1 medium zucchini (about 1 pound), halved and thinly sliced
- 1 15.5-ounce can kidney beans, rinsed
- 1/4 cup small shallot, thinly sliced
- 1/4 cup chopped salted roasted almonds
- 1 cup chopped fresh dill
- 4 ounces bulgur
Directions:View on Real Simple
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