Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
© Maura McEvoy

How to Make It

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.

Make Ahead

The salad can be refrigerated overnight. Add the tomatoes, almonds and mint just before serving.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5