1 cup uncooked Red Bulgur * see notes at the bottom
1 cup lemon juice
1/2 cup extra virgin olive oil
4 cloves of garlic, minced
Salt and pepper to taste
1 medium red onion, chopped
2 green bell pepper, diced
2 - 16 oz. cans Canellini Beans, rinsed and drained
1 bunch red radish, thinly sliced
1 large seedless cucumber, diced
1 jar Kalamata olives with out the pits and drained
1 container grape tomatoes, sliced in half
1 cup fresh mint, chopped fine
1/3 cup Pine nuts, toasted
Place the bulgur in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt and a dash of pepper; drizzle this dressing over the bulgur.
Drain the juice off the olives and rinse and drain the cannelini beans
Layer on the onions, green peppers, cannelini beans, radishes, cucumbers, olives, tomatoes and mint. Sprinkle more salt and pepper, cover and refrigerate for at least 24 hours.
When ready to serve, bring to room temperature and sprinkle on pine nuts.
Make sure that the Red Bulgur is place in the bowl raw. The dressing poured over the bulgur will soften it to al dente.