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Mexican Bulgar Salad with Citrus-Jalapen0 Vinaigrette

Recipe Introduction


Source: Cooking Light





List of Ingredients



• 1 cup uncooked bulgar or cracked wheat
  
• 1 cup boiling water
  
• 1 1/2 cups diced zuccini
  
• 1 cup fresh corn kernels (about 2 ears)
  
• 3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeno peppers
  
• 3 tablespoons minced fresh cilantro
  
• 1 (15 ounce) can black beans, rinsed and drained
  
• 1/4 cup fresh orange juice
  
• 1/4 cup fresh lime juice
  
• 2 tablespoons minced seeded jalapeno peppers
  
• 1 tablespoon extra-virgin olive oil
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cumin
  
• lime wedges, optional
  






Instructions



1. Combine the bulgar and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgar mixture; toss gently. Serve salad at room temperapure or chilled. Garnish with lime wedges, if desired.
   
   
2. Servings: 4
   
   
3. 1 1/2 cups: 371 cal, 11.4 g fat, 17.6g pro, 55.1g carb, 17 mg chol, 413mg sod.