Bulgur, Mint, and Parsley Salad

I’ve been raving about this salad all week, and I have to say it’s still as good even though I have had it more times than I can count.  This recipe comes from Cooking Light and and is super easy to make.

Take a cup of boiling water and combine it with a cup of uncooked bulgur.  Let it sit for about 30 minutes and then stir in 3 T of lemon juice, 2 T EVOO, and 3 garlic cloves minced.

Combine this mixture with 2 chopped tomatoes, 1 medium cucumber chopped and peeled, 1 c chopped parsley, 3 chopped green onions, .25 c chopped fresh mint, .75 t salt and .5 t freshly ground pepper. 

This mixture serves 8, 1 cup servings.

Nutritionals: Calories: 113, Fat: 4, Protein: 3.3, Carb: 18.4, Fiber: 4.7, Sodium: 234.

I know summer is ending, and I’m now craving more fall-like foods,but this is still satisfying!. This is a very summery food, so make on a warm day for a picnic before the temperature drops too much!