Bulgur with Cabbage and Three Onions

Description
A zesty black bean salad is the perfect fast accompaniment. Drain and rinse a 16-oz. can of black beans, then toss with strips of green and/or red bell peppers, lots of chopped fresh parsley and a natural, low-fat vinaigrette. For added tangy flavor, top each serving of the bean salad with some feta cheese.

Ingredients

 * 1 cup uncooked bulgur
 * 1 tbsp vegetable oil
 * 2 medium leeks (white and light green parts), rinsed well and chopped
 * 1 large red onion, quartered, thinly sliced
 * 8 oz pkg. shredded coleslaw cabbage
 * 3 scallions (white and light green parts), thinly sliced
 * 1 tbsp poppy seeds
 * 1 tsp salt
 * ½ tsp freshly ground pepper

Directions

 * 1) In large saucepan, bring 2 cups water to a boil over high heat.
 * 2) Stir in bulgur, cover, reduce heat to low and simmer gently until water is absorbed, about 15 minutes.
 * 3) Meanwhile, in large skillet, heat oil over medium-high heat.
 * 4) Add leeks and onion and cook, stirring often, until softened, about 6 minutes.
 * 5) Stir coleslaw cabbage and scallions into leek mixture and reduce heat to medium.
 * 6) Cover and cook until cabbage has wilted, about 5 minutes.
 * 7) Fluff cooked bulgur with a fork, then add to onion-cabbage mixture along with poppy seeds, salt and pepper.
 * 8) Mix well and serve at once.