Saturday, May 07, 2005

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette (Adapted from CL)

1 cup dry bulgur
1 cup boiling water
1 cup shredded carrots
1 cup corn kernels
3 ounces diced Monterey Jack cheese
3 tablespoons minced fresh cilantro
15 ounce can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 jalapeño, minced and seeded
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin

In a large bowl, combine the bulgur with boiling water - cover and let stand until the water has been absorbed, about 30 minutes. Add the carrots, corn, cheese, cilantro and black beans - toss until well combined.

In a medium bowl, whisk together orange juice, lime juice, jalapeño, oil, salt and cumin until thoroughly combined. Pour into the bowl with the bulgur mixture and toss again to combine. Can be served at room temperature or made ahead and served chilled.

Makes about 4 servings.

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  1. I just printed this recipe off of the CL website and I have to say, I like your revisions and your photo is way better than theirs! Your photo made me want to try it! Keep up the great work!

  2. Christine - Thank you! I hope you do give the dish a try!