I love preparing variations of the classic rice salad. Today I made bulgur with green beans and mozzarella, a very simple and delicate dish, a nutritious and complete meal, to be prepared in advance and enjoyed cold during hot summer days, perfect to take to the beach, the mountains, or even to the office. If you prefer the classic rice salad, try the one with salmon and eggs. If you like a slightly tangy taste, you can enrich it with lemon juice emulsified with extra virgin olive oil.
Let’s get to work and prepare the salad of bulgur with green beans and mozzarella.
OTHER COLD FIRST COURSES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Bulgur with Green Beans and Mozzarella
- 1.5 cups bulgur
- 1 cup green beans
- 1 beefsteak tomato
- 2 mozzarella balls
- 4 tbsps extra virgin olive oil
- to taste salt
- Some leaves basil
Tools
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- Pressure Cooker
- Steamer Basket
Steps for Preparing Bulgur Salad with Green Beans and Mozzarella
First, boil the bulgur in plenty of salted water. Check the package for cooking times; mine required 10 minutes. Drain and place in a bowl. Season with extra virgin olive oil and let cool.
Wash and trim the green beans. Steam them. I used a pressure cooker, and it took about ten minutes, but leave them slightly crunchy. Dice the mozzarella and the tomato.
Add the vegetables and mozzarella to the bulgur, adjust the salt, flavor with torn basil leaves, and, if needed, a little more olive oil. Let it rest for a couple of hours before serving.
Storage
You can store the bulgur in the fridge for a couple of days.
