Any firm salad bean, such as Mayocoba, Santa Maria Pinquito, or Domingo Rojo, can replace the Buckeye beans here.
Once you start using preserved lemons, you’ll want to use them often. They add an intense kick to almost any dish, and this recipe is no exception. It may remind you of tabbouleh, but it’s a bean dish first and foremost — and a delicious one at that!

A version of this recipe first appeared in Heirloom Beans by Steve Sando and Vanessa Barrington (Chronicle Books, 2008).

• 1 cup bulgur
• 2 cups boiling water
• 2 cups cooked, drained Rancho Gordo Buckeye beans
• 2 tablespoons finely chopped preserved lemons
• ⅓ cup chopped green onion, white and light-green parts only
• About 1 cup chopped fresh flat-leaf parsley
  
  For the dressing:
• ¼ cup lemon juice
• 3 garlic cloves, minced
• 2 tablespoons harissa
• ⅓ cup extra-virgin olive oil
• Salt and freshly ground black pepper

Serves 4

1. In a medium heatproof bowl, combine the bulgur and boiling water; soak for 1 hour. With a fork, fluff the soaked bulgur; it should be light and moist, but not wet. If necessary, drain the bulgur, squeezing out excess water with your hands. Alternatively, spread the bulgur on a baking sheet in a thin layer and dry in a 300° F oven for 10 minutes.
   In a large salad bowl, combine the bulgur, beans, preserved lemon, green onion, and parsley.
2. Make the dressing: In a small bowl, whisk together the lemon juice, garlic, and harissa. Slowly drizzle in the olive oil, whisking continually until the dressing comes together. Season with salt and pepper.
3. Pour the dressing over the salad and toss; taste and adjust the seasonings. Serve at room temperature.