Jicama adds crunch to this salad. You can add toasted pecans or almonds for even more texture. Make the salad up to one day ahead, and serve with grilled chicken or pork.
2 cups boiling water
1 cup uncooked bulgur wheat
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups diced, peeled peach (about 2 medium)
2 cups diced, peeled jicama
1 cup finely chopped fresh mint
How to Make It
Combine boiling water and bulgur in a large bowl; let stand 1 hour or until water is absorbed. Combine juices and next 4 ingredients (through pepper), stirring well with a whisk. Add peach, jicama, and mint to bulgur; toss to combine. Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.
This a refreshing salad that is easy to make. Like others I added less mint than called for, but I don't think the full cup (loosely measured) would be too much for mint lovers. I would say start with 3/4 cup and go from there.
WOW was this good. I left out the mint, as I don't care for it but it was outstanding without it! I think you could easily add a can of drained/rinsed black beans to this making a fabulous vegan main dish. It would also be great to take to work for lunch.
Very good recipe. Unique with the mint. I made 1 1/2 times the recipe, but still only used 1 cup of mint. I think if you make the recipe as writen, probably 3/4 cup would be plenty. Very light and refreshing. And love the 1 cup serving for only 162 calories! Will keep on hand for a simple week night side dish.