Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette Recipe
Becky Luigart-Stayner

Recipe from

Nutritional Information

Calories 371
Caloriesfromfat 28 %
Fat 11.4 g
Satfat 4.8 g
Monofat 4.6 g
Polyfat 1.1 g
Protein 17.6 g
Carbohydrate 55.1 g
Fiber 11 g
Cholesterol 17 mg
Iron 3.2 mg
Sodium 413 mg
Calcium 207 mg

Ingredients

1 cup uncooked bulgur or cracked wheat
1 cup boiling water
1 1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
3 tablespoons minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Lime wedges (optional)

Preparation

Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.

Note:

August 2000
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