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Texas Tabbouleh

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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    10 servings

Ingredients

  • 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 crumbled queso fresco or feta cheese

Directions

  • 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, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 139 calories, 4g fat (1g saturated fat), 4mg cholesterol, 161mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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