TEXAS TABBOULEH RECIPE

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Texas Tabbouleh Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 16

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 (4 ounces) crumbled queso fresco or feta cheese

Steps:

  • 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 and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.
  • Yield: 10 servings.
  • Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • Originally published as Texas Tabbouleh in Taste of Home
  • September/October 2013
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