Three Green Bean and Bulgur Salad
5.0
(2)
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
I often have half a bag of bulgur in my cupboard, left over from making tabbouleh. This spring-y green bean salad recipe with fava beans and snow peas puts the nutty whole grain to use—but wild rice or quinoa would make good substitutes as well. The honey vinaigrette is the real star of this salad; you may want to make a double batch to drizzle over salads and grains all week.
This recipe keeps salt in check for those who are watching sodium levels; if sodium isn’t a medical concern for you, feel free to salt to taste.
This recipe was medically reviewed by Edith Yang, RD, CSR, CLT, FAND for hyperkalemia, diabetes, and heart health. Be sure to check with your health provider about whether it’s right for you.
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