Black Bean Bulgur Salad Recipe

Black Bean Bulgur Salad Recipe
Black Bean Bulgur Salad Recipe photo by Taste of Home
Publisher Photo

Black Bean Bulgur Salad Recipe

Be the first to add a review
Publisher Photo
The only cooking in this easy bulgur salad is heating the broth in the microwave. You can adapt the recipe to your preference; if you want to add chopped, cooked chicken, use chicken broth in place of vegetable broth. —Carole Resnick, Cleveland, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup bulgur
  • 2 cups vegetable broth
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1 cup shredded carrots
  • 3 tablespoons minced fresh cilantro
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 3/4 cup shredded Monterey Jack cheese
  • Sliced jalapeno pepper, optional

Directions

Place bulgur and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, 12-15 minutes. Transfer to a large bowl; cool slightly.
For dressing, whisk together citrus juices, minced jalapeno, oil and cumin. Add 1/3 cup dressing to bulgur; stir in carrots and cilantro.
To serve, divide bulgur mixture among four bowls. Top with beans, corn, cheese and, if desired, sliced jalapeno. Drizzle with remaining dressing. Yield: 4 servings.

Test Kitchen tips
  • Bulgur is sometimes called cracked wheat. It’s a whole grain that’s been boiled, dried and ground. Since it’s been pre-cooked, it cooks up faster than most whole grains.
  • If you like the heat of spicy foods, include some or all of the seeds from the jalapeno pepper.
  • Originally published as Black Bean Bulgur Salad in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 402 calories, 14g fat (5g saturated fat), 19mg cholesterol, 688mg sodium, 56g carbohydrate (6g sugars, 10g fiber), 16g protein.

    Popular Videos

    • 1 cup bulgur
    • 2 cups vegetable broth
    • 1/4 cup orange juice
    • 1/4 cup lime juice
    • 1 jalapeno pepper, seeded and minced
    • 2 tablespoons olive oil
    • 1/4 teaspoon ground cumin
    • 1 cup shredded carrots
    • 3 tablespoons minced fresh cilantro
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 cup frozen corn, thawed
    • 3/4 cup shredded Monterey Jack cheese
    • Sliced jalapeno pepper, optional
    1. Place bulgur and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, 12-15 minutes. Transfer to a large bowl; cool slightly.
    2. For dressing, whisk together citrus juices, minced jalapeno, oil and cumin. Add 1/3 cup dressing to bulgur; stir in carrots and cilantro.
    3. To serve, divide bulgur mixture among four bowls. Top with beans, corn, cheese and, if desired, sliced jalapeno. Drizzle with remaining dressing. Yield: 4 servings.

    Test Kitchen tips
  • Bulgur is sometimes called cracked wheat. It’s a whole grain that’s been boiled, dried and ground. Since it’s been pre-cooked, it cooks up faster than most whole grains.
  • If you like the heat of spicy foods, include some or all of the seeds from the jalapeno pepper.
  • Originally published as Black Bean Bulgur Salad in Simple & Delicious February/March 2018

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forBlack Bean Bulgur Salad

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review

    Similar Recipes