• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 2 cups boiling water
2. 2 cups medium-grind bulgur (11 ounces)
3. 1 pound thin green beans
4. Juice of 2 lemons
5. 1/4 cup extra-virgin olive oil
6. 1 cup red and yellow cherry tomatoes, halved
7. 1/2 cup roasted salted almonds, coarsely crushed
8. 1/4 cup coarsely shredded mint leaves
9. Salt and freshly ground pepper

Directions

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.
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.
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.