Green bean and bulgur salad


Low Carb Home Cook
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I cut this recipe in half for us and use whole recipe for potlucks or company.

2 c water
2 c medium grind bulgur (or whatever you have, just not the large grind)
1/2 c toasted slivered almonds or toasted chopped pecans
1 lb fresh green beans
1/4 c chopped fresh mint
1 c halved cherry or grape tomatoes

Juice of 2 lemons
1/4 c extra virgin olive oil
1/4 tsp salt
1/2 tsp lemon pepper
1/2 tsp granulated garlic
1/2 tsp granulated onion
2 tsp maple syrup or to taste (optional)

In a medium saucepan bring water to a boil. Remove from heat. Stir in bulgur. Cover with a lid and set aside for 20 minutes or until all water is absorbed, then remove lid and let cool.
Bring a large saucepan of salted water to a boil and add green beans. Let blanch for 3-4 minutes (until crisp/tender). Drain into a colander and refresh under cold running water. Pat dry and cut beans in half to your liking. Set aside.

In a small bowl or a liquid measuring cup, stir/whisk together lemon juice, olive oil, salt, lemon pepper, granulated garlic and onion and maple syrup (if using).

Take a large serving bowl and add the beans, bulgur, mint and tomatoes. Lightly toss. Add dressing and incorporate. Top with toasted nuts.
Serve room temperature or refrigerate. Toss well before serving. Enjoy!