Zucchini and Bean Salad with Bulgur

(from eMeals Clean Eating plan)
1/2 c. olive oil
2 T red wine vinegar
1 t. sea salt
1 t. black pepper
2 medium zucchini, halved and thinly sliced
15.5 oz. can BPA free black beans, rinsed (I used 2 c. black beans I cooked from dried in the crock pot earlier in the day)
4 green onions, thinly sliced (I used 2 and didn't use the whites to try to hide them from Matt)
1/4 c. roasted almonds
1/4 c. bulgur
4 oz. goat cheese, crumbled

Whisk together oil, vinegar, salt and pepper in a large bowl. Add zucchini, beans, onions and almonds. Toss to combine. Let stand 15 minutes, stirring occasionally. Place bulgur in a large heatproof bowl. Add 2 c. boiling water and cover 15 minutes. Drain. Serve bulgur topped with zucchini salad. Sprinkle with goat cheese. (I just mixed it all together).

Matt said this was his favorite part of the meal, and we had STEAK (Blackened Flank Steak).