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Black Bean Bulgur Salad

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
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

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.

Nutrition Facts

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

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