Best Mexican Tabbouleh Recipes

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MEXICAN TABBOULEH



Mexican Tabbouleh image

A twist on tabbouleh, Mexican style! Perfect for summer parties, this recipe is fresh, easy, and nutritious. Top with crushed tortilla chips (such as Tostitos®). Ole!

Provided by Zest to Impress

Categories     Salad     Grains     Tabbouleh

Time 1h55m

Yield 8

Number Of Ingredients 18

1 cup chicken stock
1 cup bulgur wheat
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can whole kernel corn, drained
1 pint grape tomatoes, halved
¼ cup diced green bell pepper
¼ cup diced red onion
1 fresh red chile pepper
⅓ cup lime juice
⅓ cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons honey
1 tablespoon white wine vinegar
½ tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
½ tablespoon extra-virgin olive oil
1 large avocado

Steps:

  • Bring chicken stock to a boil in a medium saucepan over high heat. Remove from heat and pour in bulgur wheat. Stir to mix well, then cover and let sit for 30 minutes.
  • Meanwhile, combine black beans, corn, tomatoes, green pepper, and red onion in a medium salad bowl. Halve chile pepper and scrape out seeds; reserve for dressing. Dice chile and mix into the bowl.
  • Place chile seeds, lime juice, cilantro, lime zest, honey, vinegar, garlic, cumin, and salt in a bowl. Slowly pour in olive oil, whisking until dressing is combined.
  • Uncover bulgur and let cool, about 10 minutes. Add to the vegetable mixture and toss to combine. Pour in dressing and toss to coat. Cover salad and refrigerate for at least 1 hour.
  • Dice avocado and toss into the salad before serving.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 44.2 g, Cholesterol 0.8 mg, Fat 7.3 g, Fiber 11.3 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 817.3 mg, Sugar 7.3 g

CHIPOTLE-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH



Chipotle-Pale Ale Chili with Mexican Brown Rice Tabbouleh image

If you're hosting a game-day party this year, a few things are guaranteed: People are going to get loud, hungry and thirsty, and not necessarily in that order. The best way to stay ahead of the game? Serve simple, make-ahead dishes and be sure to tell everyone it's BYOB. This smoky, savory chili gets more delicious the longer it cooks; the bright and zesty Mexican tabbouleh makes a perfect side dish, but it's even better paired with the chili.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 21

Olive oil, for browning the meat
2 pounds chuck or sirloin, cut into 1-inch cubes
1 pound ground sirloin
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
One 12-ounce bottle pale ale or IPA
One 28-ounce can whole tomatoes
One 16-ounce can refried beans
2 chipotle peppers in adobo sauce, chopped, plus more sauce from the can
3 cloves garlic, put through a press or minced
Mexican Brown Rice Tabbouleh, recipe follows
2 cups brown rice
Juice of 2 limes
1/2 small red onion, finely chopped
2 tablespoons olive oil
1 garlic clove, put through a press or minced
Kosher salt and freshly ground black pepper
1 medium red bell pepper, diced
1/2 cup chopped cilantro
2 tablespoons chopped mint
Lime wedges, for serving

Steps:

  • Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
  • Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
  • Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.
  • Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
  • Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.

MEXICAN TABBOULEH



Mexican Tabbouleh image

A twist on tabbouleh - Mexican style. Perfect for summer parties, this recipe is fresh, easy and healthy.

Provided by zesttoimpress

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup chicken stock
1 cup Bulgar wheat
1 pint grape tomatoes, halved
1/4 cup finely diced green pepper (apx 1/2 small green pepper)
1/4 cup finely diced red onion (apx 1/2 small red onion)
1 large red chili pepper, seeded, cored and diced (reserve seeds for dressing)
15 1/2 ounces black beans
15 1/2 ounces corn
1/3 cup fresh cilantro, chopped
1 tablespoon lime zest (apx 2 limes)
1/3 cup lime juice (apx 3 limes)
1/2 tablespoon fresh garlic (apx 1-2 cloves, see cooking tip above)
1 teaspoon cumin
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons honey
1/2 tablespoon extra virgin olive oil
seeds from red chili pepper (the more, the spicier)
1 large avocado, diced (coat with lime juice)
tostitos roll, break in half and sprinkle on top

Steps:

  • Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
  • Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
  • Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
  • Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!

Nutrition Facts : Calories 297.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 1.2, Sodium 455.7, Carbohydrate 49.2, Fiber 11.5, Sugar 12.4, Protein 10.8

MEXICAN TABBOULEH RECIPE



Mexican Tabbouleh Recipe image

Perfect for summer parties, this fresh, easy salad is a Mexican-inspired twist on Middle Eastern tabbouleh.

Provided by @MakeItYours

Number Of Ingredients 19

1 cup chicken stock
1 cup bulgur wheat
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can whole kernel corn, drained
1 pint grape tomatoes, halved
1/4 cup diced green bell pepper
1/4 cup diced red onion
1 fresh red chile pepper
Dressing:
1/3 cup lime juice
1/3 cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons honey
1 tablespoon white wine vinegar
1/2 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
1/2 tablespoon extra-virgin olive oil
1 large avocado

Steps:

  • Bring chicken stock to a boil in a medium saucepan over high heat. Remove from heat and pour in bulgur wheat. Stir to mix well, then cover and let sit for 30 minutes. Meanwhile, combine black beans, corn, tomatoes, green pepper, and red onion in a medium salad bowl. Halve chile pepper and scrape out seeds; reserve for dressing. Dice chile and mix into the bowl. Place chile seeds, lime juice, cilantro, lime zest, honey, vinegar, garlic, cumin, and salt in a bowl. Slowly pour in olive oil, whisking until dressing is combined. Uncover bulgur and let cool, about 10 minutes. Add to the vegetable mixture and toss to combine. Pour in dressing and toss to coat. Cover salad and refrigerate for at least 1 hour. Dice avocado and toss into the salad before serving.

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