With an all-star line-up of burghul, green beans, vinegar, capsicum, corn and watercress, this salad is a winner. It's great for picnics and barbecues and is an excellent accompaniment for fish, pork or chicken. Burghul is easy to prepare, and is found in the health-foods aisle in the supermarket.
Patsy Jamieson, Diane Temple
1 1/2 cups burghul
200 g green beans, trimmed, sliced into 2- to 3-cm pieces
2 tablespoons cider vinegar
2 tablespoons orange juice
1/3 cup olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
1 garlic clove, crushed
freshly ground black pepper to taste
310g can (or nearest size) corn kernels, drained
1 small red onion, finely chopped
1 red capsicum (sweet pepper), seeded and diced
2 cups trimmed fresh watercress sprigs
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Place burghul in a heatproof bowl and cover with boiling water. Stir and cover with plastic wrap and stand for 20 minutes.
Steam or boil green beans until just tender, about 2 to 3 minutes. Drain and place in a bowl of iced water to cool down. Drain again and set aside to cool.
Meanwhile, whisk together the vinegar, orange juice, oil, spices and garlic with pepper. Drain burghul and press out the excess water with a spoon. Place burghul in a large bowl and mix in half the dressing. Cool in refrigerator.
When cool, add green beans, corn, onion, capsicum and watercress to burghul. Toss through remaining dressing and serve.