Summer Bulgur And Green Bean Salad Recipe

Cooking Directions

• STEP 1.In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur and reduce heat to low. Cover and simmer for 10-12 minutes, or until the bulgur is tender and the water is absorbed.
• STEP 2.Meanwhile, prepare the green beans by trimming the ends and cutting them into bite-sized pieces. Blanch the green beans in boiling water for 2-3 minutes, then transfer them to an ice bath to cool and retain their vibrant green color.
• STEP 3.In a large bowl, combine the cooked bulgur, blanched green beans, halved cherry tomatoes, chopped fresh herbs (such as parsley and mint), and crumbled feta cheese.
• STEP 4.In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, and salt and pepper to taste. Drizzle the dressing over the salad and toss to combine.
• STEP 5.Serve the salad chilled or at room temperature. It can be enjoyed on its own as a light meal or as a side dish with grilled chicken or fish.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can use pre-cooked or leftover bulgur instead of cooking it from scratch.
• Feel free to customize the salad by adding other vegetables like cucumbers or bell peppers.
• For extra protein, you can add cooked chickpeas or grilled shrimp to the salad.
• If you don't have feta cheese, you can substitute it with crumbled goat cheese or diced mozzarella.

Storage and Serving

• This salad is best served chilled or at room temperature.
• It can be enjoyed as a light meal on its own or as a side dish with grilled chicken or fish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.