The orange and balsamic dressing is the star and is what makes this salad a wow factor. Its full of protein and great for any barbecue or even a light dinner for a hot summers day. Its not a traditional Turkish recipe but one that has been inspired by Turkish flavours.
Summer Bean & Bulgur Salad
How to make Bulgur and Summer Salad
Summer Bean Salad Ingredients
| 1/2 cup of thick bulgur | 1 cup of water |
| 1/2 tsp of vegeta (vegetable stock) | 1 tsp pepper paste |
| 3 eggs, boiled | 1 bunch asparagus |
| 1 bunch of fresh green beans | 1 small Spanish onion, thinly sliced |
| 4 tbsp of canned cannellini beans | 4 tbsp of canned borlottii beans |
| 2 tbsp toasted pine nuts | Olive oil |
Dressing ingredients
| Juice of half a large orange | 1 tsp mustard |
| 2 tsp balsamic vinegar | 1 tbsp garlic infused olive oil |
Bulgur Preparation
- In a small saucepan, on a medium heat, warm some olive oil.
- Add the washed bulgur and vegeta and stir until dry and the wheat grains no longer clump together.
- Stir in the pepper paste until the bulgur is evenly covered.
- Add the water, lower the heat to a simmer, cover with a lid and cook until all the water has been absorbed and the bulgur is tender.
Dressing Method
- Squeeze the juice of half an orange into a bowl.
- Stir in 1 tbsp of mustard, 2 tbsp of balsamic vinegar and the garlic infused olive oil.
- Set aside.
Putting the Bean Salad Together
- Clean the beans and cut the ends off the spears spears.
- Prepare a saucepan of boiling water and also a ice water bath.
- Place the asparagus and beans in the boiling water and blanch for approx. 40 seconds.
- Transfer directly into water bath to stop the cooking process.
- Boils 3 eggs, peel them and cut into quarters.
- Thinly slice the Spanish onion.
- In a platter, toss all the ingredients including the toasted pine nuts and the dressing but leave the eggs aside.
- Garnish the salad with egg quarters and serve.
Serves 2 as a meal, 4 as a side.
Serve with kofte or shish kebab.
Find more Turkish recipes at Turkish Thyme cooking.
Summer Bean and Bulgur Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
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Hi Reyhan,
Seasons greetings and good vibes from Africa.
I make versions of this dish quite often and as you say it is great with kofte or kebab, or just on its own for lunch. What intrigues me in your version is the orange, garlic oil and balsamic dressing (I don’t like mustard) and will even try it out this evening with the juice from the very last of the season’s oranges. Also the preparation of the bulgar wheat is unusual and I’ll work with that too.
Out here in South Africa we get fantastic fresh beans that resemble cannellini. They are dirt cheep because nobody wants them – too much trouble or no cooking know-how, I guess. But they are so easy to prepare and are in a different class to even the best of the canned varieties.
Another thing I use in place of expensive pine nuts is dried pumpkin seeds; just toss them around in a dry frying pan over low heat for a few minutes – I’m sure you would like them.
I’m sure you will have spent Christmas eve busy with preparations and your Christmas day dishes will be superb. Many thanks for the inspiration and knowledge that you so generously share on this website – it has been a real inspiration. If I don’t catch up with you again in the next few days, very best wishes for 2013. I’m sure there are many more delicious dishes to come.
Best regards
Graham.
Hi Graham
Merry Xmas. Thanks for all your wonderful support over the year and let me know how you go with this bean recipe. You have caught my curiosity with the beans you have over in South Africa. I love pumpkin seeds also, particularly with a roast pumpkin and goats cheese salad. Other ideas instead of pine nuts would be to use sunflower seeds also
I hope you have a lovely day today and catch you in the new year.
Reyhan