Serve with corn bread. This is a serious suggestion; something about corn bread compliments this salad better than any other bread.

The recipe is adapted from Mid East Tabouli. The dressing proved to be the key to the success or failure of the recipe. “Too sour” was Stevie’s critique of Tabouli dressing (olive oil and lemon juice). When I reduced the amount of lemon juice I heard, “tastes like plain oil.” Introducing brown mustard gave it the dressing taste again, without becoming “sour.”

  • 2 1/2 pounds green beans, cut into 3/4 inch pieces
  • 1/2 cup bulgar wheat (can substitute couscous for bulgar, cooking method is the same)
  • 1 tomato, chopped
  • 1/4 cup chopped parsley (optional)
  • 1/2 cup chickpeas (optional)
  • 1/3 cup olive oil
  • 1 garlic clove, crushed
  • 1 Tablespoon lemon juice
  • 1 1/2 tsp brown mustard (we like Dijon)
  • salt & pepper

Soak the bulgar wheat in hot water until the water is absorbed, about 30 minutes. Drain any excess water.
Wash, slice and salt the beans.
Steam or boil the beans.
Stir the prepared bulgar, vegetables, and dressing together in a medium bowl.
Serve at room temperature.

*In August, corn is plentiful and fabulous. I’ll replace the green beans with parboiled sweet corn and diced green pepper. Also try- Tomatoes & Basil: like bruschetta without the bread.

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  • 3/4 French baguette, cut into 1/2” cubes (about 4 cups)
  • 6 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • salt and fine ground white pepper

Preheat the oven to 325 degrees. Heat 6 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté lightly. Remove from heat; add the bread cubes, tossing to coat evenly. Spread the bread cubes on a baking sheet and sprinkle with salt and pepper. (I use 1 1/2 tsp. pepper) Bake until the croutons are golden; turning to brown evenly, about 15-20 minutes.


  • 2 pounds green beans
  • 1 Tablespoon vinegar (I used Balsamic)
  • 1/3 cup olive oil, plus 2 Tablespoons for cooking
  • 1 Tablespoon minced dehydrated onion
  • 1 teaspoon salt
  • 2 Tablespoons grated Parmesan cheese

Prepare the dressing: Whisk together the olive oil, vinegar, minced onion, Parmesan and salt.

Blanch the green beans in a large pot of salted boiling water about 5-7 minutes or until crisp-tender; drain and drop into ice water. Drain, dry and reserve.

In a large skillet, heat about 2 tablespoons of olive oil over a medium-low heat, add the beans, croutons and dressing. Toss. Heat about 4 minutes. Serve warm.

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The extra warm weather has caused a great variety of local vegetables to arrive earlier than usual at my local Farmers Market. Green beans are one of our favorites.

I was planning to share our favorite recipe for fresh green beans, but I had trouble deciding which was our favorite- so I’ve posted two; Green Beans & Bulgar and Green Beans & Pepper Croutons

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