Summer bulgur and green bean salad
Enjoy a refreshing blend of bulgur and crisp green beans in this delightful summer salad. Packed with flavors and textures, it's a must-try dish!
Ingredients:
- 2 cups boiling water
- 2 cups medium-grind bulgur (310g)
- 450g 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
Instructions:
- Place the bulgur in a large heatproof bowl and cover it with boiling water. Seal the bowl with plastic wrap and allow the bulgur to soak up the water for approximately 20 minutes.
- While waiting for the bulgur, bring a substantial pot of salted water to a boil. Cook the green beans in the boiling water until they are just tender, for about 4 minutes on high heat. Once cooked, drain the green beans and rinse them with cold water. Then, dry them with a paper towel and cut them into smaller pieces crosswise.
- Mix lemon juice and olive oil in a small bowl. Fluff the bulgur using two forks. Combine the green beans, cherry tomatoes, almonds, mint, and lemon dressing with the bulgur. Season with salt and pepper, and toss gently to combine all ingredients. Place the bulgur salad in a large serving bowl and serve it slightly chilled or at room temperature.
Summary:
- Calories: 2201 kcal
- Fat: 96 g
- Protein: 66 g
- Carbs: 311 g
- Potassium: 3581 mg
- Magnesium: 879 mg