2C bulgur wheat (toasted before I hydrated with ck’n stock) 1 can drained rinsed pinto beans, 1 can drained rinsed black beans, 1 can drained rinsed sweet corn, 4 sticks celery, 1/2 diced red onion, 3 large diced carrots, 1 bunch finely chopped fresh parsley. I often also use broccoli, cucumber, peas, cauliflower, chopped green beans; get creative!)
I also made a dressing (not pictured) of 3 parts garlic hummus, 1 part plain unsweetened coconut yogurt (forager brand), 1 squirt of lemon juice (in all honestly we used 1 part vegan mayo, but that is not WFPB and the lemon should keep the tang without adding the oil), a squirt of pre-made vinaigrette, a squirt of dijon mustard, and a few sprigs of chopped fresh dill.