Cook the bulgur wheat according to package directions.
Once cooked, drain any excess water and set it aside to cool completely before transferring to a large mixing bowl.
To the bowl with the cooled bulgur, add the sliced nectarines, torn basil leaves, cooked cannellini beans, diced red onion, lemon juice, olive oil, and minced garlic (if using).
Gently stir all the together until they are well combined.
Season generously with salt and freshly ground black pepper to your liking.
For the best flavor, cover the bowl and chill the salad in the refrigerator for at least 1 hour, or up to 4 hours, before serving. This allows the flavors to meld together beautifully.
