Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light April 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

165 calories; calories from fat 28%; fat 5.1g; saturated fat 0.5g; mono fat 1.1g; poly fat 3.1g; protein 4.9g; carbohydrates 28.1g; fiber 7.7g; iron 1.9mg; sodium 415mg; calcium 47mg.
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