Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A cold salad for a hot day. Perfect for picnics and barbeques. Ingredients:
1 cup bulgar wheat |
1 cup boiling water |
1 1/2 cups zucchini, diced |
1 cup corn |
3/4 cup jalapeno jack cheese, diced |
3 tablespoons cilantro, minced |
1/4 cup scallion, chopped |
1 (15 ounce) can black beans, drained & rinsed |
1/4 cup orange juice |
1/4 cup lime juice |
2 teaspoons jalapenos, seeded & minced |
1 tablespoon olive oil |
1/4 teaspoon cumin |
1/4 teaspoon salt |
Directions:
1. Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
2. Add zucchini to black beans; stir gently.
3. Combine orange juice and remaining ingredients, stir well with a whisk.
4. Pour dressing over bulgur mixture and toss gently.
5. Serve and room temperature or chilled.
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