Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

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

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.