Green Bean, Feta, and Black Olive Salad

By nanarose

Maureen Callahan, Cooking Light

NOVEMBER 2010

Ingredients

• 1 1/4 cups uncooked bulgur
• 1 1/4 cups boiling water
• 2 cups leftover cooked green beans, cut into 1-inch pieces
• 3/4 cup (3 ounces) crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup thinly sliced red onion
• 1/2 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 kalamata olives, pitted and finely chopped

Preparation

Step 1

1. Combine bulgur and boiling water in a large bowl. Let stand 30 minutes or until water is absorbed. Add remaining ingredients to bulgur; toss gently. Serve at room temperature.