Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 cup uncooked bulgur or cracked wheat

1 cup boiling water

1 1/2 cups diced zucchini

1 cup fresh corn kernels (about 2 ears)

3/4 cup (3 ounces) diced monterey jack cheese with jalapeño peppers

3 tablespoons minced fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

1/4 cup fresh orange juice

1/4 cup fresh lime juice

2 tablespoons minced seeded jalapeño pepper

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground cumin

lime wedges (optional)

Directions:

1. Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.

By RecipeOfHealth.com