epicurious5.0
Three Green Bean and Bulgur Salad
Bulgur wheat is the hearty base of this simple salad, which uses three types of beans and fresh mint for a dose of vibrancy, not to mention fiber and protein.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 40 min👤 Lauren Joseph📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pan
- ●oven
- ●pot
- ●strainer
- ●whisk
📝 Preparation Steps
1
Add 1 cup coarse bulgur and 2 cups water to a medium saucepan with a tight-fitting lid. Bring to a boil, then lower to a simmer and cover. Cook until water is absorbed and bulgur is tender, 18–⏱️ 22 minutes. Transfer to a large bowl and let cool.
coarse bulgur1 cup
2
Preheat oven to 350°. Toast 4 oz. raw hazelnuts (heaping ¾ cup) on a sheet pan until fragrant and deeply golden, 10–⏱️ 12 minutes. Let cool on pan.
. raw hazelnuts (heaping ¾ cup)4 oz
3
Meanwhile, fill a medium pot with water and bring to a boil. Prepare an ice water bath with a strainer that fits in the bowl. Cook 4 oz. shelled fava beans, fresh or frozen (¾ cup), until crisp-tender and peels start to separate from beans, 1 to ⏱️ 2 minutes if fresh or 2 to ⏱️ 3 minutes if frozen (or per package instructions). Drain and immediately transfer to strainer in ice water bath. Let cool, then remove from ice bath and pat dry.
. shelled fava beans, fresh or frozen (¾ cup)4 oz
4
Repeat blanching, draining and chilling process, cooking 5 oz. green beans (1 cup) for 3 to ⏱️ 4 minutes and 5 oz. snow peas (1 cup) for 1 to ⏱️ 2 minutes. Gently peel off rubbery skins from fava beans, slice green beans and snow peas on the bias into thirds, and add all to bowl of bulgur.
. green beans (1 cup)5 oz. snow peas (1 cup)5 oz
5
Roughly chop hazelnuts and add to bowl with bulgur and vegetables.
6
Add 1 lemon, zested and juiced, to a medium bowl. Whisk in 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, and 1 tsp. Dijon mustard until well combined.
lemon, zested and juiced1. extra-virgin olive oil4 Tbsp. runny honey2 tsp¼ tsp. Diamond Crystal kosher salt1. Dijon mustard1 tsp
7
Add dressing and ¼ cup mint leaves, torn, to salad and toss to combine. Top with freshly ground black pepper and remaining ¼ cup mint leaves, torn, before serving.
Freshly ground black pepper
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