Bulgur-Bean Salad

Ingredients

• 0.5 cup artichoke hearts canned drained coarsely chopped
• 0.3 cup olives black canned drained sliced
• 1 teaspoon pepper black
• 0.5 cup bulgur uncooked
• 0.5 cup chickpeas canned drained (garbanzo beans)
• 0.5 cup kidney beans canned drained
• 1.5 teaspoons basil dried
• 2 ounces feta cheese crumbled
• 2  garlic cloves minced
• 0.5 cup pre mushrooms 
• 2 teaspoons olive oil 
• 0.5 teaspoon oregano dried
• 1 cup pkt spinach chopped
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring the water to a boil in a medium saucepan; add the bulgur. Cover and let stand 30 minutes. Fluff with a fork.
2. Heat the oil in a medium skillet over medium-high heat.
3. Add spinach; saut 1 minute or until spinach wilts; remove from heat.
4. Combine the bulgur, spinach, feta, and the remaining ingredients in a large bowl. Cover and chill for 1 hour.