Mexican Bulgur and Vegetable Salad |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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There have been Lebanese living in Latin America for more than 100 years, and the community in Mexico is particularly large, so creating a Mexican version of tabbouleh is not as odd as it might seem. This version is less time-consuming than the original, because cilantro can be chopped up, stems and all, whereas parsley leaves need to be picked off the stems. Ingredients:
1 cup boiling-hot water |
1/2 cup coarse bulgur |
1/4 cup fresh lemon juice |
1/4 cup extra-virgin olive oil |
1 teaspoon 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 tablespoons pine nuts, lightly toasted |
Directions:
1. Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
2. 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.
3. Cooks' note: Salad can be made 1 hour ahead and kept, covered, at room temperature.
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