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Green Bean, Feta, and Black Olive Salad

Photo: John Autry; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1 cup)
Serve this Mediterranean-flavored side dish with roasted, simply seasoned chicken, pork, beef, or fish.

Ingredients

  • 1 1/4 cups uncooked bulgur
  • 1 1/4 cups boiling water
  • 2 cups leftover cooked green beans, cut into 1-inch pieces
  • 3/4 cup (3 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 kalamata olives, pitted and finely chopped

Nutrition Information

  • calories 208
  • fat 8.9 g
  • satfat 2.3 g
  • monofat 4.7 g
  • polyfat 1.1 g
  • protein 7.8 g
  • carbohydrate 28 g
  • fiber 7.3 g
  • cholesterol 4.2 mg
  • iron 1.2 mg
  • sodium 441 mg
  • calcium 72 mg

How to Make It

  1. Combine bulgur and boiling water in a large bowl. Let stand 30 minutes or until water is absorbed. Add remaining ingredients to bulgur; toss gently. Serve at room temperature.