Summer Green Bean Salad with Bulgur Wheat

Bulgur wheat is a nutritiout grain made from cracked wheat. It has great texture, is high in fiber and often used in dishes like Tabbouleh.

Green Bean Salad with Bulgur Wheat

(recipe adapted from Food & Wine)

Servings: 4

Ingredients

• 1 cup bulgur wheat

• 1 cup boiling water

• 1/2 lb. green beans

• 1 lemon, juiced and zested

• 2 Tbsp. extra virgin olive oil

• 1/4 tsp. salt

• 1/8 tsp. black pepper

• 1/2 cup cherry tomatoes (red and yellow to add more color)

• 1/4 cup chopped almonds, toasted

• 2 Tbsp. mint leaves, thinly sliced (chiffonade)
  

Instructions

1. In a large, heat-proof bowl, pour the boiling water over the bulgur. Cover with plastic wrap and let stand until the water is absorbed, about 20 minutes. Fluff with a fork when ready.

2. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 4 min.

3. Drain and rinse under cold running water, then pat dry. Cut the green beans into 1-inch pieces

4. In a small bowl, stir together the lemon juice and olive oil, salt and pepper.

5. Add the bulgur, green beans, cherry tomatoes, almonds, mint and lemon dressing.

6. Mix well. Taste and add more salt, pepper and/or mint, if desired. Can be served warm or chilled.

NOTES: If you want to make this in advance, put all ingredients together without the dressing. Add the dressing and toss right before serving. Otherwise, the green beans will start to brown because of the acid.