Place the bulgur in a saucepan, add salt and pepper, and pour 200 ml of boiling water. Cover with a lid and cook over low heat until tender (10-15 minutes).
Add the beans to the still hot bulgur, stir, and cool. Add the chopped red onion, mint and radish to the bulgur and beans.
For the dressing, mix the juice and zest of lime, mustard, vinegar, honey, olive oil, chopped hot pepper. Mix the dressing and the rest of the ingredients.