Monday, August 20, 2007

Walnut-Green Bean Salad

Cooking Light April 2007

Add chicken to make this an entree.

2 tablespoons walnut oil
1 1/2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon
1/2 teaspoon salt
1/2 Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup uncooked bulgur
1 cup boiling water
1/2 teaspoon salt
1 pound diagonally cut green beans (about 4 cups)
2 cups halved grape tomatoes
1/3 cup chopped fresh parsley
1/2 cup vertically sliced red onion

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

Combine bulgur and 1 cup boiling water in a large a 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, parsely, onion, and oil mixture; toss gently to combine. Serve at room temperature, or cover and chill.

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