Prep: 15 minutes Rest: 30 minutes Chill: 2-3 hours
By Mary McDougall
- 1 cup uncooked bulgur wheat
- 2 cups boiling water
- 3 tomatoes, chopped
- 1 cucumber, diced
- 1 green bell pepper, chopped
- 6 green onions, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup lemon juice
- freshly ground pepper to taste
Place bulgur in a bowl and pour the boiling water over it. Cover and let rest for 30 minutes. Transfer to a colander to cool and drain.
Meanwhile, prepare the vegetables and place them in a separate large bowl. Combine the drained bulgur and vegetables. Add the lemon juice and pepper to taste. Mix well and chill before serving.
Hint: A 15-ounce can of any kind of cooked beans, drained and rinsed, makes a nice addition to this salad. Try garbanzo, kidney, black or white beans.