Bulgur, Mint, and Parsley Salad

Bulgur, Mint, and Parsley Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 3 garlic cloves, minced
  • 1 ¼ cups chopped seeded peeled cucumber (about 1 medium)
  • 3 cups chopped tomato (about 2 large)
  • ½ teaspoon freshly ground black pepper
  • 1 cup uncooked bulgur
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • + 17 more ingredients
    • 1 cup chopped fresh parsley
    • ¾ teaspoon salt
    • ¼ cup chopped fresh mint
    • ½ cup chopped green onions (about 3)
    • 3 tablespoons fresh lemon juice
    • 3 cups chopped tomato (about 2 large)
    • ¾ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ½ cup chopped green onions (about 3)
    • 2 tablespoons extra-virgin olive oil
    • 1 cup chopped fresh parsley
    • 1 cup uncooked bulgur
    • 1 cup boiling water
    • 3 tablespoons fresh lemon juice
    • 1 cup boiling water
    • ¼ cup chopped fresh mint
    • 1 ¼ cups chopped seeded peeled cucumber (about 1 medium)

1. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.2. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.

View full recipe at My Recipes

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