Recipes Summer Bulgur and Green Bean Salad 4.5 (2) 2 Reviews 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 By Tyler Florence Tyler Florence Instagram Twitter Website Tyler Florence is a 25-year veteran Food Network chef and host. He owns and operates three restaurants in the San Francisco Bay area, including the award-winning Wayfare Tavern, and has authored 16 cookbooks.Experience: Tyler Florence has captivated viewers on numerous hit food shows, including Emmy-nominated Tyler's Ultimate and The Great Food Truck Race. He is a two-time James Beard Award nominee. Tyler opened his flagship restaurant, Wayfare Tavern, over a decade ago. His newest restaurant, Miller & Lux, is a West Coast classic steakhouse located in the Chase Arena, home of the Golden State Warriors. Tyler's insatiable quest for what's current and interesting in the food and lifestyle space has always positioned him at the forefront of new trends. In 2017, he created a full-stack production company, Monarch Collective, Inc. He has since produced content for television and digital media, launched a successful online cooking class platform, and created marketing videos for a variety of clients like Red Bull and See's Candies. Food & Wine's Editorial Guidelines Updated on June 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Total Time: 30 mins Yield: 8 Ingredients 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 Directions 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. Rate it Print