By Mary McDougall
Prep Time: 15 min
Cook Time: 30 min
1 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.
2 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 for 2-3 hours 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.