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.

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  • Total Time:
  • Servings: 8

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

How to make this recipe

  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.

Contributed By Photo © Maura McEvoy Published September 2005

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