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.