Bulgur, Bell Pepper & Cucumber Salad

From Woman’s Day Magazine.

Bulgur, Bell Pepper & Cucumber Salad

Serves 12
Cook time 20 minutes


  • 1-1/2 cup Bulgar Wheat
  • 1/2 cup Fresh Lemon Juice
  • 1/4 cup Olive Oil
  • Kosher Salt & Pepper
  • 4 Bell Peppers (cut into 1/4-inch pieces)
  • 1 Seedless Cucumber (cut into 1/4-inch pieces)
  • 6 Scallions (thinly sliced)
  • 3/4 cups Fresh Flat-leaf Parsley (chopped)
  • 1/4 Fresh Mint (chopped)


Make-Ahead Tip: Prepare the salad without the herbs and refrigerate for up to 1 day. Before serving, fold in the herbs.


Step 1 Cook the bulgur according to package directions.
Step 2 Meanwhile, in a large bowl, whisk together the lemon juice, oil, 1-1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the bell peppers, cucumber, and scallions and toss to combine.
Step 3 Add the bulgur and parsley to the pepper mixture and toss to combine. Fold in the mint before serving.

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