Texas Tabbouleh
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 10 servings.
I used to live in Texas. When I moved away, I 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
Ingredients
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1 cup bulgur
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2 cups boiling water
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3 medium tomatoes
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1 cup finely chopped red onion
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2 green onions, thinly sliced
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1/2 cup chopped sweet red pepper
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1/2 cup chopped green pepper
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2 jalapeno peppers, seeded and chopped
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1/2 cup fresh cilantro leaves, chopped
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1/4 cup lime juice
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3 tablespoons canola oil
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2 garlic cloves, minced
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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1 can (15 ounces) black beans, rinsed and drained
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1 cup crumbled queso fresco or feta cheese
Directions
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1.
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.
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2.
Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic, salt and pepper. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.
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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