Walnut-Green Bean Salad

(Salads/Fruits & Vegetables)

INGREDIENTS

2 tablespoons walnut oil
1 1/2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon 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

DIRECTIONS

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

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

CALORIES: 165 (28% from fat). FAT: 5.1g (sat 0.5g, mono 1.1g, poly 3.1g). PROTEIN: 4.9g. CARB: 28.1g. FIBER: 7.7g. CHOL: 0mg. IRON: 1.9mg. Sodium: 415mg. CALC: 47mg.

SERVINGS: 8 (serving size — 1 cup)

Recipe from Cooking Light, April, 2007.