Bulgur Salad with Summer Tomatoes

Put the bulgur and water in a saucepan with a teaspoon of salt and bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes, or until the liquid is absorbed and the bulgur is cooked through. While the bulgur is cooking cut the beans into bite-sized segments and set aside.

In a small bowl whisk together the olive oil, lemon juice, garlic, remaining salt, and pepper. Fluff the bulgur with a fork and toss with the lemon olive oil mixture. Add the pine nuts and mint and toss again. Taste and add more salt and pepper if needed. Add the cherry tomatoes and give one last gentle toss — gentle enough that the tomatoes stay intact. Serve slightly chilled or at room temperature.