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


  • 1/3 c. olive oil
  • 1/4 c. white vinegar
  • 1/4 c. lime juice
  • 1.5 T. cumin
  • salt + pepper
  1. Make bulgur as directed.
  2. Add black beans, corn, tomatoes, cilantro, carrots and onion.
  3. Make dressing by combing above ingredients and mixing well.
  4. Drizzle dressing onto bulgur and serve!