I really liked this recipe. I didn't have any zucchini, but I added bell pepper and garlic. I sauteed the fresh corn, jalapeno, garlic and bell pepper for a few minutes and added all of that to the bulgur and then all the other ingredients (except olive oil) as directed. We also had some leftover grilled chicken from last night that we diced up and added on top. Avocado would also be a nice addition on top. Overall I think this was a great recipe and I will definitely make it again.
Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette
Comments and Reviews 1-5 of 5
carlybarley7 Posted: 05/18/09
taval2 Posted: 08/01/09
I'll start by saying this turned out very good -- however, I had to improvise. After soaking my bulgur for 30 min in the boiling water it was still EXTREMELY tough - like eating tree bark. So I dumped it in a sauce pan with about 3/4c of additional water and simmered it for 15 minutes until it was a consistency I could eat. I also wound up adding some red bell pepper and cooking it along with the zucchini. When all said and done it was really tasty but I would never have served it without cooking the bulgur.
tara31 Posted: 05/31/10
This is a great light dish for a summer cookout. I sauteed the zucchini and corn, along with red bell pepper and garlic before adding to the bulgur. Doubled the jalapeno for more heat, but made the rest as directed. Very tasty!
rparkerrd Posted: 04/29/10
I have served this many times to large groups of people, the reviews are always fantastic. I use brown rice instead of bulgur; it goes really well with black beans, and rice is more familiar to the crowds I serve.
jstowe Posted: 09/17/11
Fresh and easy. Great for potlucks. I would add a bit more jalapeños