Mexican Bulgur Salad

Mexican Bulgur Salad

When invited to a Mexican Fiesta party, consider bringing a Mexican Bulgur Salad! It’s high in protein and fiber along with a healthy dose of the good fat i.e. avocados. A very satisfying meal!

1 cup uncooked bulgur 3/4 cup diced Monterey Jack cheese (with jalapeno pepper)
1 cup boiling water 3 Tbsp minced fresh cilantro
1 1/2 cups diced zucchini 1 15oz can black beans, rinsed & drained
1 cup frozen corn kernels 1/4 cup OJ
1/2 cup diced cherry tomatoes 1/4 cup fresh squeezed line juice
2 Tbsp extra-virgin olive oil 1/4 tsp salt
1/4 tsp cumin 2 whole avocados, diced

Combine the bulgur and boiling water in a large bowl. Cover, let stand 30 minutes or until liquid is absorbed. Add zucchini, corn, cilantro, beans, and tomatoes; stir gently. Combine OJ, lime juice, EVOO, salt and cumin; stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Sprinkle shredded cheese on top and toss again. Serve on a bed of lettuce at room temperature or chilled. Garnish with diced avocados around the edge. Squeeze extra lime juice on top of avocado to prevent browning.

(recipe adapted from Cooking Light, August 2000)


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