How to make four-bean salad with bulgur wheat and herbs

Inviting people over for a summer barbecue or picnic can be a lesson in patience, flexibility and deep breathing.

Numbers can increase or decrease based on anything from the weather – usually bad – to a last-minute kids’ party.

But with a little planning, you can scale up or down, as needed.

With this four-bean salad you can bump up the bulgur or tip in another tin of beans (any kinds will do), when you’ve got extra mouths to feed.

Chop up more herbs and check the seasoning and you’re sorted. For fewer servings, omit the tinned beans and reduce the bulgur wheat.

I cook each of the beans separately as they can take different amounts of time to cook.

I start with the green beans and finish with the broad beans, as they sometimes turn the water purple. Be generous with the herbs – more is definitely better.

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Serves 4-8

200g medium bulgur wheat, about a cupful
100g green beans, cut into 3cm pieces
100g runner beans, cut into 3cm pieces
350g broad beans in their pods, shelled weight about 90-100g 
1 x 400g tin of cannellini beans, 240g drained 
1 tbsp olive oil
1 lemon, zest, and the juice from half
Sea salt
Handful of mixed herbs such as dill, basil, chives and parsley, chopped

Place the bulgur wheat in a bowl and add boiling water – enough to cover the bulgur by about 1-1½cm. Cover with a plate and let stand while you cook the beans.

Bring a pot of water to the boil, salt it generously and add the green beans. Cook for a few minutes until al dente. Scoop the beans out, place in a colander and refresh with cold water. Set aside and let dry.

Repeat with the runner beans and finish off with the broad beans. Peel the outer casing off the broad beans and set all three beans aside.

Drain the bulgur wheat. Place in a bowl. Add the lemon zest and juice from half the lemon with the olive oil and salt. Stir, then add in all three beans. Rinse and drain the cannellini beans and add to the mixture along with the chopped herbs. Taste and add more lemon juice and/or salt, as needed.

@juliapleonard