Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: about 1 cup)

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.

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.

Ratings & Reviews

ChefAmandaLynn's Review

July 22, 2013
Made with quinoa instead or bulgur. The jicama and peach were good additions, but next time Id use cilantro instead of mint.

RenoTX's Review

April 15, 2010
Good everyday side dish. I used all the mint, and it was really good. The mint and jicama elevate the bulgur with a really fresh springtime taste. Will definitely make this again.

Cansas's Review

Kathy M.
July 14, 2009
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.

JanuaryBride's Review

July 09, 2009
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.

JodieP's Review

July 06, 2009
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.

Kathy M.'s Review

June 26, 2009
This is a light flavorful whole grain salad with the perfect balance of sweet, sour and crunch. It was easy to make too!