Three Green Bean and Bulgur Salad
Main Dish, Side Dish • Salad
Serving size: 4 servings
Cook time: 40 mins
Already have Recipe Keeper?
Ingredients
- 1 cup coarse bulgur
- 4 oz. raw hazelnuts (heaping ¾ cup)
- 4 oz. shelled fava beans, fresh or frozen (¾ cup)
- 5 oz. green beans (1 cup)
- 5 oz. snow peas (1 cup)
- 1 lemon, zested and juiced
- 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
- 1 tsp. Dijon mustard
- ½ cup mint leaves, torn, divided
- Freshly ground black pepper
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
