MEXICAN BULGUR AND VEGETABLE SALAD

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Mexican Bulgur and Vegetable Salad image

Provided by Zanne Stewart

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     Lemon     Mint     Pine Nut     Cucumber     Healthy     Vegan     Jícama     Cilantro     Bulgur     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 11

1 cup boiling-hot water
1/2 cup coarse bulgur
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced (1/4-inch) cored seedless cucumber
1 cup diced (1/4-inch) peeled jicama
2 cups chopped cilantro
1/2 cup chopped mint leaves
3 tablespoons pine nuts, lightly toasted

Steps:

  • Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
  • Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.

*** Explore more Mexican Bulgur And Vegetable Salad Recipes »

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