Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
8 servings (serving size: 1 cup)

The nutty flavor in this salad comes from walnut oil, which benefits with heart-healthy monounsaturated fat. Look for it in most large supermarkets along with other oils, or substitute extravirgin olive oil. Serve the salad as a first course or a side, or add shredded chicken or shrimp to make it an entrée.

How to Make It

Step 1

Combine first 7 ingredients in a small bowl; stir with a whisk until blended.

Step 2

Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 30 minutes; drain. Stir in 1/2 teaspoon salt.

Step 3

Steam green beans, covered, 5 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add bulgur, tomatoes, parsley, onion, and oil mixture; toss gently to combine. Serve at room temperature, or cover and chill.

Ratings & Reviews

PLDMED10's Review

PLDMED10
September 07, 2011
I thought this was a great meal! Add a little shrimp and a little feta on top and it's even better!

icing123's Review

icing123
April 09, 2011
I've made this salad several times and I always get rave reviews on it. It looks beautiful and tastes great. It is best to make it the day you are serving it because the color of the beans will not be as vibrant the next day - still tastes yummy - just isn't as pretty.