Mexican Bulgur Salad With Citrus Jalapeno Vinaigrette Food

MEXICAN BULGUR SALAD WITH CITRUS-JALAPENO VINAIGRETTE

Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette image

Make and share this Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette recipe from Food.com.

Provided by KelBel

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup Bulgar wheat
1 cup boiling water
1 1/2 cups zucchini, diced
1 cup corn
3/4 cup jalapeno jack cheese, diced
3 tablespoons cilantro, minced
1/4 cup scallion, chopped
1 (15 ounce) can black beans, drained & rinsed
1/4 cup orange juice
1/4 cup lime juice
2 teaspoons jalapenos, seeded & minced
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon salt

Steps:

Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
Add zucchini to black beans; stir gently.
Combine orange juice and remaining ingredients, stir well with a whisk.
Pour dressing over bulgur mixture and toss gently.
Serve and room temperature or chilled.

Nutrition Facts : Calories 305.3, Fat 11.1, SaturatedFat 4.8, Cholesterol 18.9, Sodium 269.9, Carbohydrate 39.6, Fiber 10.4, Sugar 4.8, Protein 15.6

MEXICAN BULGUR AND VEGETABLE SALAD

Mexican Bulgur and Vegetable Salad image

Provided by Zanne Stewart

Categories Salad Tomato Side Vegetarian Quick & Easy Lemon Mint Pine Nut Cucumber Healthy Vegan Jícama Cilantro Bulgur Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 11

Ingredients

1 cup boiling-hot water
1/2 cup coarse bulgur
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced (1/4-inch) cored seedless cucumber
1 cup diced (1/4-inch) peeled jicama
2 cups chopped cilantro
1/2 cup chopped mint leaves
3 tablespoons pine nuts, lightly toasted

Steps:

Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.

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