1. Make the dressing: In a small bowl, whisk together lemon juice, olive oil, orange zest, orange juice, ginger, garlic, salt, and red pepper flakes. Set aside. 2. Make the salad: In a medium saucepan, combine bulgur and water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer until bulgur is tender and liquid is absorbed, 15 to 20 minutes. Spread bulgur out on a jelly-roll pan and place in freezer for 10 to 15 minutes to quick-cool. 3. Meanwhile, rinse saucepan, fill with 1 inch of water and bring to a boil over high heat. Add broccoli and return to a boil. Cook, stirring frequently, until broccoli is crisp-tender, three to four minutes. Drain in a colander and cool briefly under cold running water. 4. Place bulgur, broccoli, beans, carrots, chopped orange, and onion in large salad bowl. 5. Pour dressing over salad and toss to coat. If there is time, let salad sit at room temperature for at least 20 minutes before serving to blend and mellow flavors. Nutrition Information Per Serving: 298 calories, 8.3 g total fat, 1.1g saturated fat, 14g dietary fiber, 0mg cholesterol, 494mg sodium.