Name: Summer Bulgur and Green Bean Salad
Ingredients: 2 cups boiling water; 2 cups medium-grind bulgur (11 ounces); 1 pound thin green beans; Juice of 2 lemons; 0.25 cup extra-virgin olive oil; 1 cup red and yellow cherry tomatoes (halved); 0.5 cup roasted salted almonds (coarsely crushed); 0.25 cup coarsely shredded mint leaves; Salt and freshly ground pepper

Ingredients

2 cups boiling water
2 cups medium-grind bulgur (11 ounces)
1 pound thin green beans
Juice of 2 lemons
0.25 cup extra-virgin olive oil
1 cup red and yellow cherry tomatoes (halved)
0.5 cup roasted salted almonds (coarsely crushed)
0.25 cup coarsely shredded mint leaves
Salt and freshly ground pepper

Steps

In a large, heatproof bowl, pour the boiling water over the bulgur. Cover with plastic wrap and let stand until the water is absorbed, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the green beans and boil over high heat until just tender, about 4 minutes. Drain and refresh under cold running water, then pat dry. Cut the green beans crosswise.
In a small bowl, stir together the lemon juice and olive oil. Fluff the bulgur with 2 forks. Add the green beans, cherry tomatoes, almonds, mint and lemon dressing. Season with salt and pepper and mix well. Transfer the bulgur salad to a large serving bowl and serve lightly chilled or at room temperature.