Bulgur Salad with Green Beans

Ingredients:

• 2 cups boiling water
• 2 cups İpek Medium Coarse Bulgur
• 1 kilogram of thin green beans
• Juice of 2 lemons
• ¼ cup extra virgin olive oil
• 1 cup red and yellow cherry tomatoes (halved)
• ½ cup roasted salted almonds (roughly crushed)
• ¼ cup coarsely chopped mint leaves
• Salt and freshly ground black pepper

Preparation:

Pour the boiling water over the bulgur in a large heatproof bowl. Cover with cling film and leave for about 20 minutes until the water is absorbed. Meanwhile, bring the salted water to the boil in a large saucepan. Add the green beans and boil over high heat until tender, about 4 minutes. Drain and rinse under cold running water, then pat dry. Cut the green beans crosswise. In a small bowl, combine the lemon juice and olive oil. Fluff the bulgur with two 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 slightly chilled or at room temperature. Bon appetit!