This is a perfect salad to take to a picnic or potluck since it is best at room temperature.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary test

hands-on:
20 mins
total:
50 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a small heatproof bowl; add the 1/2 cup boiling water and let sit 30 minutes. Fluff with a fork.

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  • In a large saucepan, blanch green beans in boiling salted water until crisp-tender, 3 to 5 minutes. Drain and immediately plunge in ice water. Drain well.

  • In a large bowl, combine the bulgur, green beans, parsley and mint. Toss with lemon juice and olive oil; season with salt and pepper. Add tomatoes. Serve salad at room temperature.

Nutrition Facts

112 calories; fat 7g; saturated fat 1g; carbohydrates 11g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 3g; vitamin a 1255IU; vitamin c 20.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 33.1mcg; sodium 104mg; potassium 257mg; calcium 49mg; iron 2.1mg.
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