burghul and Fetta Salad
BY
bimaz
Bianca• 1 1/2 cups (240g) burghul
• 200g green beans
• 1/3 cup (80ml) oil-free French dressing
• 2 tablespoons lemon juice
• 1 1/2 cups firmly packed fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• 4 green onions - sliced
• 250g cherry tomatoes - halved
• 200g fetta cheese - crumbled
Directions:
1) Place burghul in large bowl; cover
with boiling water, set aside about
10 mins or until burghul is just
tender - drain.
Using absorbent paper, pat
burghul dry.
2) Meanwhile - cut beans into thirds.
Boil, steam or microwave until just
tender; drain.
3) Combine burghul, beans,
dressing, juice and remaining
ingredients in large bowl; toss
gently.