Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette
Photo by Becky Luigart-Stayner


  • 2 tablespoons minced seeded jalapeño pepper
  • ¼ cup fresh lime juice
  • 1 cup boiling water
  • ¼ cup fresh orange juice
  • 1 cup fresh corn kernels (about 2 ears)
  • 3 tablespoons minced fresh cilantro
  • ¼ teaspoon ground cumin
  • + 7 more ingredients
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 cup uncooked bulgur or cracked wheat
    • 1 ½ cups diced zucchini
    • ¾ cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
    • ¼ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • Lime wedges (optional)

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...

View full recipe at My Recipes


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