Texas Tabbouleh Recipe
I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. —Tammy Davis, Arlington, Virginia
- 1 cup bulgur
- 2 cups boiling water
- 3 medium tomatoes
- 1 cup finely chopped red onion
- 2 green onions, thinly sliced
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup lime juice
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup (4 ounces) crumbled queso fresco or feta cheese
- 1. Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely.
- 2. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings.
3/4 cup equals 139 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 161 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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