Three green bean and bulgur salad

Enjoy the freshness of three bean varieties combined with hearty bulgur wheat in this vibrant and nutritious salad full of flavors and textures.

Ingredients:

• 1 cup coarse bulgur
• 4 oz. raw hazelnuts (heaping ¾ cup)
• 4 oz. shelled fava beans, fresh or frozen (¾ cup)
• 5 oz. green beans (1 cup)
• 5 oz. snow peas (1 cup)
• 1 lemon, zested and juiced
• 1 shallot, finely chopped
• 1 garlic clove, finely grated
• 4 Tbsp. extra-virgin olive oil
• 2 tsp. runny honey
• 1¼ tsp. Diamond Crystal kosher salt
• 1 tsp. Dijon mustard
• ½ cup mint leaves, torn, divided
• Freshly ground black pepper

Instructions:

1. Combine 1 cup of coarse bulgur and 2 cups of water in a medium saucepan with a lid. Bring it to a boil, then reduce the heat and cover the pan. Let it cook until the water is absorbed and the bulgur becomes tender, which should take around 18 to 22 minutes. Then, transfer the cooked bulgur to a large bowl and allow it to cool down.
2. Preheat your oven to 350°F. Place 4 oz. (about ¾ cup) of raw hazelnuts on a baking sheet and toast them until they become fragrant and turn a deep golden color, for about 10 to 12 minutes. Allow the hazelnuts to cool down on the baking sheet.
3. While the hazelnuts are toasting, fill a medium-sized pot with water and bring it to a boil. Get a bowl ready with ice water and a strainer that fits into it. Cook 4 oz. (about ¾ cup) of shelled fava beans, either fresh or frozen, until they are just tender and the peels start to come off, approximately 1 to 2 minutes for fresh beans and 2 to 3 minutes for frozen ones (or follow the package instructions). Drain the beans and immediately place them in the ice water bath. Once they are cool, remove them from the ice water and pat them dry.
4. Repeat the blanching, draining, and cooling process with 5 oz. of green beans (1 cup) for 3 to 4 minutes and 5 oz. of snow peas (1 cup) for 1 to 2 minutes. Peel the rubbery skins off the fava beans, slice the green beans, and cut the snow peas on a diagonal into thirds. Add all these vegetables to the bowl with the bulgur.
5. Coarsely chop the hazelnuts and mix them in with the bulgur and vegetables.
6. In a separate medium bowl, combine the zest and juice of 1 lemon, 1 finely chopped shallot, 1 finely grated garlic clove, 4 tablespoons of extra-virgin olive oil, 2 teaspoons of runny honey, 1 ¼ teaspoons of Diamond Crystal kosher salt, and 1 teaspoon of Dijon mustard. Whisk everything together until it's well blended.
7. Pour the dressing and ¼ cup of torn mint leaves into the salad and toss everything together. Before serving, sprinkle freshly ground black pepper and the remaining ¼ cup of torn mint leaves on top of the salad.

Summary:

• Calories: 1967 kcal
• Fat: 127 g
• Protein: 51 g
• Carbs: 192 g
• Potassium: 2649 mg
• Magnesium: 550 mg