Summer Bulgur and Green Bean Salad

1. 1

   In a large, heatproof bowl, pour the boiling water over the bulgur.

2. 2

   Cover with plastic wrap and let stand until the water is absorbed, about 20 minutes.

3. 3

   Meanwhile, bring a large pot of salted water to a boil.

4. 4

   Add the green beans and boil over high heat until just tender, about 4 minutes.

5. 5

   Drain and refresh under cold running water, then pat dry.

6. 6

   Cut the green beans crosswise.

7. 7

   In a small bowl, stir together the lemon juice and olive oil.

8. 8

   Fluff the bulgur with 2 forks.

9. 9

   Add the green beans, cherry tomatoes, almonds, mint and lemon dressing.

10. 10

    Season with salt and pepper and mix well.

11. 11

    Transfer the bulgur salad to a large serving bowl and serve lightly chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.