Summer Bulgur and Green Bean Salad

This lovely side dish of light, fluffy bulgur studded with bits of toasted almonds and crisp green beans is a wonderful alternative to rice.

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.
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.
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.