Most green bean salad recipes call for blanching the beans; this recipe roasts them. Either way, cooked green beans absorb dressings and other flavors while raw ones don’t. While this recipe uses bulgar wheat, it is not primarily a grain salad but a vegetable one. You can substitute quinoa for the bulgar.
Preheat the oven to 425.
Trim the stems from 1/2 lb. of green beans and cut them in halves or thirds. Toss with 1 T. olive oil, salt, and pepper. Arrange in a single layer on a large baking sheet and roast in the oven. Stir the beans once or twice so they cook evenly. When they begin to brown, add 2 minced cloves of garlic and cook another 2-3 minutes.
Meanwhile, pour boiling water to cover over 1 C. bulgar wheat, then cover it and let steam for 20 minutes. Drain any excess water.
Mix 2 T. red wine vinegar, 2 T. stoneground mustard, and 2 T. olive oil. Toss half of it with the green beans and reserve the rest.
Wash 4-6 C. arugula leaves, spin dry and toss with the green beans. Sprinkle the bulgar over the salad and toss it, a little at a time until you have a nice balance of the three ingredients. Add more dressing to taste.
Crumble 1/2 C. feta cheese over the salad.