Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Becky Luigart-Stayner

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 28%
  • Fat: 11.4g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 17.6g
  • Carbohydrate: 55.1g
  • Fiber: 11g
  • Cholesterol: 17mg
  • Iron: 3.2mg
  • Sodium: 413mg
  • Calcium: 207mg

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.
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