- 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
- 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.
- 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.
Reviews for Texas Tabbouleh
"Prepared as directed. The response from folks, "It's okay". It was a lot of work for "okay"."
"Delicious! I used Israeli couscous instead, because that's what I had at home. I couldn't stop eating it!"
"Absolutely fabulous! Easy to make and really good for you!! This is a regular for me now!!"
"I am always skeptical of recipes that are Texas adapted, but this is great. A good hearty salad or a vegetarian lunch. I substituted black eyed peas for black beans and cherry tomatoes, but still great. For a Texas taste, use queso fresco, not feta."
"Interesting combination of flavors"