WALNUT GREEN BEAN SALAD (SATURDAY)

2 tablespoons walnut or

canola oil

4 1/2 teaspoons unseasoned

rice vinegar

1 tablespoon water 1 tablespoon honey

1/2 teaspoon coarse salt,

divided

1/2 teaspoon Dijon mustard 1/4 teaspoon freshly ground

pepper

1 cup bulgur

1 cup boiling water

1 (12-ounce) package trimmed

green beans, cut diagonally ⅓ cup toasted walnut pieces 2 cups grape tomatoes

⅓ cup chopped fresh parsley 1/2 cup vertically sliced red onion

In a small bowl, combine oil, vinegar, water, honey, 1/4 teaspoon salt, mustard and pepper. Whisk together until smooth; set aside. In a large bowl, combine bulgur and boiling water; cover and let stand 30 minutes. Drain. Stir in remaining salt and set aside. Steam green beans, covered, for 5 minutes or until tender. Plunge into ice water; drain. Place beans in large bowl; add bulgur, walnuts, tomatoes, parsley, onion and oil mixture. Toss gently to combine. Serve at room temperature or chilled. Makes 8 servings. Per serving: 159 calories (percent calories from fat, 37), 4 grams protein, 23 grams carbohydrate, 6 grams fiber, 7 grams fat (0.7 gram saturated fat), no cholesterol, 140 milligrams sodium.