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Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/2 cups)

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)

Nutrition 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

How to Make It

  1. 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.