Summer Bulgur and Green Bean Salad

• 2 cups boiling water
• 2 cups medium-grind bulgur (11 ounces)
• 1 pound thin green beans
• Juice of 2 lemons
• 1/4 cup extra-virgin olive oil
• 1 cup red and yellow cherry tomatoes, halved
• 1/2 cup roasted salted almonds, coarsely crushed
• 1/4 cup coarsely shredded mint leaves
• Salt and freshly ground pepper

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

boiling water, green beans, lemons, extravirgin olive oil, red and, almonds, mint leaves, salt

Taken from www.foodandwine.com/recipes/summer-bulgur-and-green-bean-salad (may not work)