Summer Bulgur and Green Bean Salad

Name: Summer Bulgur and Green Bean Salad
Total time: 30 min
Ingredients: 2 cups boiling water; 2 cups medium-grind bulgur (11 ounces); 1 pound thin green beans; Juice of 2 lemons; ¼ cup extra-virgin olive oil; 1 cup red and yellow cherry tomatoes (halved); ½ cup roasted salted almonds (coarsely crushed); ¼ cup coarsely shredded mint leaves; Salt and freshly ground pepper

4.5

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Total: 30 minutes

Servings: 8

Author : Tyler Florence

Ingredients

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2 cups boiling water2 cups medium-grind bulgur (11 ounces)1 pound thin green beansJuice of 2 lemons¼ cup extra-virgin olive oil1 cup red and yellow cherry tomatoes (halved)½ cup roasted salted almonds (coarsely crushed)¼ cup coarsely shredded mint leavesSalt and freshly ground pepper

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Instructions

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Step 1

In a large, heatproof bowl, pour the boiling water over the bulgur. Cover with plastic wrap and let stand until the water is absorbed, about 20 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add the green beans and boil over high heat until just tender, about 4 minutes. Drain and refresh under cold running water, then pat dry. Cut the green beans crosswise.

Step 3

In a small bowl, stir together the lemon juice and olive oil. Fluff the bulgur with 2 forks. Add the green beans, cherry tomatoes, almonds, mint and lemon dressing. Season with salt and pepper and mix well. Transfer the bulgur salad to a large serving bowl and serve lightly chilled or at room temperature.