Bring a large pot of salted water to a boil.Â Fill a large bowl with ice water and add salt to it until it tastes slightly salty.Â Youâ€™re going to refresh the cooked beans in this water bath and you want salt in there so the ice water doesnâ€™t leach out the salt absorbed by the beans during cooking.Â When the water comes to a boil, add the beans and cook until just tender, about 3 minutes.
Pour the boiling water over the bulgur in a medium bowl. Stir in 1/2 teaspoon salt, lemon juice, and olive oil. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, 15 to 20 minutes. Wrap the almonds in a tea towel and crush with a rolling pin or the bottom of a heavy saucepan; stir into the bulgur along with the mint and green beans, and season with salt and pepper.
Edited: October 15th, 2009