Thursday, May 31, 2007

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Today I had to work 9 hours, to compensate for leaving early for class, which was hard. When I got home, I wanted to eat. Luckily, tonight's dinner came together very quickly. We liked it a lot. I added some green onions because we like those. I also swapped bulgur for couscous, because we had couscous on hand. We liked the vinaigrette, but the jalapeno we bought was a dud. It was not spicy at all. But we liked our meal. We will make this again.

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette
From DesertCulinary, adapted from CL

1 cup dry bulgur
1 cup boiling water
1 cup shredded carrots
1 cup corn kernels
3 ounces diced Monterey Jack cheese
3 tablespoons minced fresh cilantro
15 ounce can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 jalapeño, minced and seeded
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin

In a large bowl, combine the bulgur with boiling water - cover and let stand until the water has been absorbed, about 30 minutes. Add the carrots, corn, cheese, cilantro and black beans - toss until well combined.

In a medium bowl, whisk together orange juice, lime juice, jalapeño, oil, salt and cumin until thoroughly combined. Pour into the bowl with the bulgur mixture and toss again to combine. Can be served at room temperature or made ahead and served chilled.

Yield: 4 servings

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