Bulgur Salad with Mango & Beans

Name: Bulgur Salad with Mango & Beans
Prep time: 20 min
Cook time: 10 min
Yield: 4 as a main or 6 as a side
Cuisine: Middle Eastern

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roubashahin.com.au

Salads

A refreshing bulgur salad with mango and beans. Light, simple, and packed with flavour—finished with a creamy tahini yogurt dressing.

PREP TIME

20 minutes

COOK TIME

10 minutes (for bulgur)

SERVES

4 as a main or 6 as a side

About this recipe

This bulgur salad with mango and beans is a fresh, colourful, and satisfying dish that I created almost by accident. It started as a simple “let’s add this, and this… and how about that?” kind of moment. Honestly, the tahini yogurt dressing came in last because I just wanted to use the flavours I love, and I was shocked at how delicious it turned out.

I always love a twist on the classics, like my bulgur vermicelli herb salad. That bulgur salad with vermicelli and herbs is a must-try—easy to make and full of flavour, taking the traditional dish to another level. But sometimes I want something even more and unexpected, and that’s when this bulgur salad with mango and beans hits the table.

It’s the same kind of refreshing vibe you’ll find in my avocado coriander pesto salad—just a little chopping, a can of chickpeas, and a tub of bocconcini, and you’ve got something light, fresh, and bursting with flavour. This mango and Bulgur salad follows that same path: simple ingredients, big taste, and a touch of creativity that makes it feel new every time.

Ingredients

For the Salad

3⁄4 cup coarse white bulgur (cracked wheat)
1 can butter beans, rinsed and drained
3 cucumbers, diced
1⁄2 red onion, finely chopped
1 avocado, diced
1 mango, diced
1⁄3 cup spring onion, chopped
1⁄2 cup fresh coriander, chopped

For the Tahini Yogurt Dressing

1⁄2 cup natural yogurt
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
Salt, to season
Sprinkle of dried mint

Notes from Rouba

Cook the bulgur in advance and chill it—it makes the salad quicker to throw together.
Don’t skip the herbs—they make everything taste brighter.
Make extra dressing, it keeps well in the fridge for a few days.

Method

Step 1. Cook the Bulgur

Heat one teaspoon of olive oil in a medium saucepan, then add the coarse cracked wheat. Fry the grains for 1–2 minutes, stirring to coat them evenly. Season lightly with salt before pouring in 11⁄2 cups of water. Bring the mixture to a boil, then reduce the heat to low and cover. Allow the bulgur to simmer gently for 10–15 minutes, or until all the water has been absorbed. Once cooked, fluff the grains with a fork and set aside to cool completely before adding to the salad.

Step 2. Prepare the Salad Ingredients

While the bulgur cools, prepare the vegetables and fruit. Dice the cucumbers, mango, and avocado into small cubes, keeping the pieces bite-sized for easy eating. Finely chop the red onion, spring onion, and fresh coriander to add flavour and colour. Rinse and drain the butter beans thoroughly to remove any excess brine and set them aside until you are ready to assemble the salad.

Step 3. Make the Dressing

In a small mixing bowl, whisk together the natural yogurt, tahini, lemon juice, and olive oil until the mixture becomes smooth and creamy. Season with salt to taste and finish with a sprinkle of dried mint. If you prefer a tangier dressing, add an extra squeeze of lemon juice. The dressing should be thick but pourable.

Step 4. Assemble the Salad

In a large salad bowl, combine the cooled bulgur, along with the all ingredients. Toss everything together gently, taking care not to mash the avocado. Just before serving, drizzle the tahini yogurt dressing over the top and mix lightly so all the ingredients are coated evenly. Serve the salad chilled or at room temperature, and enjoy the balance of sweet, creamy, and zesty flavours in every bite.

A FEW THINGS YOU’LL WANT TO KNOW

Can I change the dressing?
Yes, absolutely. If you want to keep it really simple, try just olive oil, lemon juice, and salt. But honestly—trust me on the tahini, it makes the salad shine.

What if I don’t like mango?
Mango adds a beautiful sweetness, but you can swap it for peaches, nectarines, or even orange segments. Still, I’d say give mango a chance—it works better than you think.

Can I make this without bulgur?
Definitely. Try pearl couscous, quinoa, or even freekeh. Each gives the salad a slightly different character, but all work beautifully.

Can I make it ahead of time?
Yes, but keep the dressing separate until just before serving so the salad stays fresh.

What beans work best?
I used butter beans for their creamy bite, but chickpeas or cannellini beans would be just as good.