|Navy beans||1⁄4 Cup (4 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Bulgur||1 1⁄4 Cup (20 tbs)|
|Chopped green onion/Onions||3⁄4 Cup (12 tbs)|
|Tomatoes||3 Medium, chopped|
|Chopped parsley||1 1⁄2 Cup (24 tbs)|
|Cucumber||1 , chopped|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
Cook navy beans according to preferred method.
Drain and reserve liquid for soup.
Pour the boiling water over the bulgur and let stand 1 hour until the grain is light and fluffy.
Drain and press out excess water.
Add cooked navy beans and all remaining ingredients and chill for about 1 hour.
Serve on salad greens.