I am always combining ingredients to come up with grain-salads that are flavorful and healthy. I love to take them to the lake for the weekend or to a picnic because then there is always something hearty that I enjoy eating. I usually toss them on top of spinach or lettuce to make them go a little further. And, there are lots of times around 3pm, that I just stick a spoon in the container for an easy quick-bite-snack.
This salad did not disappoint in serving the same purpose this past weekend in Chautauqua.
It made numerous appearances – after skiing, before happy hour and for dinner! I liked the course bulgur that offered a little nutty flavor that couscous doesn’t have. Bulgur also packs more fiber than brown rice and couscous.
Mexican Bulgur with Cumin + Cilantro
- 2 c. cooked bulgur (cooked as directed)
- 1 can black beans, drained
- 1 can corn, drained
- 3 tomatoes, diced
- 3/4 c. chopped cilantro
- 1/2 c. shredded carrots
- 1/2 red onion, diced
Dressing:
- 1/3 c. olive oil
- 1/4 c. white vinegar
- 1/4 c. lime juice
- 1.5 T. cumin
- salt + pepper
- Make bulgur as directed.
- Add black beans, corn, tomatoes, cilantro, carrots and onion.
- Make dressing by combing above ingredients and mixing well.
- Drizzle dressing onto bulgur and serve!
