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. Delicious, Quick Side Dishes

Summer Bulgur and Green Bean Salad
Photo: © Maura McEvoy
Total Time:
30 mins


  • 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


  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.

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