YIELD: 8 servings
1 cup bulgur wheat
2 cups chicken broth
4 cups cooked or canned pink or pinto beans, drained
1 cup fresh parsley, chopped
1 cup celery, sliced
6 Tbsps. fresh mint, chopped
2 Tbsps. fresh chives, finely sliced
1/2 cup fresh lemon juice
3 Tbsps. olive oil
1 tsp. grated lemon peel as needed salt and pepper
1 each mint sprig (optional)
1. Combine bulgur and broth in saucepan. Bring to a boil, reduce heat and simmer 15 minutes; cool.
2. Combine bulgur, beans, parsley, celery, mint and chives. Sprinkle lemon juice, oil and lemon peel over mixture; mix well. Salt and pepper to taste.
3. Spoon salad into serving bowl and garnish with mint sprig, if desired.
Recipe and photo from Idaho Bean Commission.