Southwestern Tabbouleh Salad

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Yield:
8 cups (serving size: 1 cup)
October 2001
RECIPE BY Southern Living

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

Nutritional Information

  • Calories 157
  • Caloriesfromfat 24%
  • Fat 4g
  • Satfat 0.6g
  • Monofat 2.8g
  • Polyfat 0.6g
  • Protein 4g
  • Carbohydrate 28g
  • Fiber 6.7g
  • Cholesterol 0.0mg
  • Iron 1.3mg
  • Sodium 226mg
  • Calcium 24mg

How to Make It

Step 1

Place bulghur in a large bowl, and add 1 cup boiling water. Cover and let stand 30 minutes.

Step 2

Add chopped tomato and remaining ingredients to bulghur. Toss gently. Chill up to 8 hours.

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