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Black Bean Bulgur Salad

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jan. 09, 2024
The only cooking in this easy bulgur salad is heating the broth and bulgur. 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
Black Bean Bulgur Salad
Black Bean Bulgur Salad Recipe photo by Taste of Home
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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

  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 4 bowls. Top with beans, corn, cheese and, if desired, sliced jalapeno. Drizzle with remaining dressing.

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.

    • Nutrition Facts

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