Southwestern Tabbouleh Salad

Yield: 8 cups (serving size: 1 cup)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 24%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 4g
  • Carbohydrate: 28g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 226mg
  • Calcium: 24mg

Ingredients

  • 1 cup uncooked bulghur wheat
  • 1 cup boiling water
  • 2 tomatoes, chopped
  • 4 green onions, chopped
  • 1 (15 1/2-ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1 (8 3/4-ounce) can no-salt-added corn kernels, drained
  • 1/4 teaspoon salt

Preparation

  1. Place bulghur in a large bowl, and add 1 cup boiling water. Cover and let stand 30 minutes.
  2. Add chopped tomato and remaining ingredients to bulghur. Toss gently. Chill up to 8 hours.
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