Ingredients:

Salad:
3/4-cup medium-coarse bulgur
2 cups water
4 cups small broccoli florets
1 can (15 oz.) black beans, rinsed, drained
1 can ready-packed tomatoes
1 cup shredded carrots
1 navel orange, peeled, coarsely chopped
1 small red onion, halved, thinly sliced

Dressing:
3 Tbs. fresh lemon juice
2 Tbs. organic extra-virgin olive oil
2 tsp. grated lemon zest
2 Tbs. orange juice
2 tsp. grated fresh ginger
4 garlic cloves, crushed through a press
1 tsp. salt
1 tsp. crushed red pepper flakes

Directions:

To make the salad:

1. In a medium saucepan, combine the bulgur and water and bring to a boil over high heat.
   
2. Reduce heat to low, cover and simmer until the bulgur is tender and liquid is absorbed (15-20 minutes).
   
3. Spread the bulgur out on a jelly-roll pan and place in freezer for 10-15 minutes to cool.
   
4. Meanwhile, rinse the saucepan, fill it with 1 inch of water and bring to a boil over high heat.
   
5. Add broccoli and return to a boil.
   
6. Cook, stirring frequently, until broccoli is crisp-tender (3-4 minutes).
   
7. Drain in a colander and cool briefly under cold water.
   
8. Place bulgur, broccoli, beans, carrots, chopped orange and onion in large salad bowl.

To make the dressing:

1. In a small bowl, whisk together lemon juice, olive oil, lemon zest, orange juice, ginger, garlic, salt and red pepper flakes.
   
2. Pour dressing over salad and toss to coat. If there is time, let salad sit at room temp before serving.