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Mexican Bulgur and Vegetable Salad Recipe

Mexican Bulgur and Vegetable Salad Recipe

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Ingredients:

Serving

1 cup boiling-hot water
1/2 cup coarse bulgur
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tsp ground cumin
3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced (1/4-inch) cored seedless cucumber
1 cup diced (1/4-inch) peeled jicama
2 cups chopped cilantro
1/2 cup chopped mint leaves
3 tbsp pine nuts, lightly toasted

Directions:

Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.
Cooks' note: Salad can be made 1 hour ahead and kept, covered, at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	150.99 Kcal (632 kJ)
Calories from fat	87.59 Kcal
		% Daily Value*
Total Fat	9.73g	15%
Sodium	13.48mg	1%
Potassium	381.27mg	8%
Total Carbs	13.87g	5%
Sugars	2.94g	12%
Dietary Fiber	4.99g	20%
Protein	2.63g	5%
Vitamin C	21.8mg	36%
Vitamin A	0.7mg	25%
Iron	89.5mg	497%
Calcium	52.8mg	5%

Amount Per 100 g
Calories	85.43 Kcal (358 kJ)
Calories from fat	49.56 Kcal
		% Daily Value*
Total Fat	5.51g	15%
Sodium	7.63mg	1%
Potassium	215.73mg	8%
Total Carbs	7.85g	5%
Sugars	1.66g	12%
Dietary Fiber	2.82g	20%
Protein	1.49g	5%
Vitamin C	12.4mg	36%
Vitamin A	0.4mg	25%
Iron	50.6mg	497%
Calcium	29.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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