Roasted Tomatoes and Mediterranean Bulgur Salad | The Whole Grains Council

Ingredients

• 1 cup coarse bulgur (about 6 ounces)
• ¼ cup pitted Kalamata olives, drained, rinsed and cut into quarters
• ½ cup chopped celery (use the inner ribs)
• ½ cup chopped scallions
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt
• 1 cup roasted tomatoes
• ¼ cup lightly packed torn mint leaves