*****TABBOULEH VEGETABLE (4/56)

This was excellent, I made 3 /4 of
recipe, used butter beans, and
the frozen corn from my
CSA, next year I will have
to get the green beans and
use those in the winter.........

RECIPE TABBOULEH VEGETABLE (4/56)
INGREDIENTS (for 6)
1 cup uncooked bulghur wheat                           1/4 cup
3/4 tsp salt divided                                               1/4 tsp
1 shallot finely chopped                                       1/4 shallot maybe onion
2 Tbsp sherry vinegar                                           2 tsp
1 Tbsp Dijon mustard                                           1 tsp (maybe salad dressing to include above)
1 tsp chopped fresh thyme leaves                          1/4 tsp
1/4 tsp coarsely ground black pepper                     pinch
3 Tbsp EVOO                                                       1 Tbsp
2 Tbsp Rosemary Oil                                            maybe pinch of rosemary
1 cup dry-roasted salted pistachios, divided          1/4 cup
4 ears fresh corn                                                    probably use 1/2 cup of my frozen stuff from CSA
4 ounces French baby green beans                        1 ounce
1 leek                                                                     1 green onion maybe
1 can butter beans                                                  1/2 cup of chickpeas or any beans
Boston lettuce leaves and sliced plum tomatoes     sounds good to me

DIRECTIONS
1.  Combine bulghur, 1/2 tsp of the salt and 2 cups water in a Saucepan.  Bring to a simmer over medium heat.  Reduce heat to low.  Cover and cook 12 to 15 minutes or until bulghur is tender.  Spread onto a plate; refrigerate 10 minutes or until cooled to room temp.

2.  Meanwhile, for the dressing, combine shallot, vinegar, mustard, thyme, black pepper and remaining 1/4 tsp salt.  Slowly add oils, whisking constantly.  Set dressing aside.

3.  Coarsely chop 3/4 cup of the pistachios.  Remove corn kernels and set aside.  Cut green beans in half.  Cut leek into long thin strips; place in cold water, swish to remove dirt and drain.   Rinse bowl and fill halfway with ice water.

4. Place green beans, leek and 1/2 cup water into microwave for 2 to 3 minutes or until beans are crisp-tender.   Drain and plunge into ice water.  Let stand 5 minutes and pat dry.

5.  Combine bulghur, corn, green bean mixture, chopped pistachios, butter beans and dressing and ix well.   Serve salad with lettuce leaves and tomatoes, if desired.  Garnish with remaining 1/4 cup pistachios.