| Tex-Mex Tabbouleh |
| 4 to 6 servings 1 cup water 1/2 cup tomato juice 2 tsp. ground cumin 1/2 tsp. salt 1/8 tsp. dried crushed red pepper 1/8 tsp. cayenne pepper - OR - replace all of the above with 1 can spicy V8 or similar product 1 cup bulgur 1 10oz. Pkg. frozen corn, thawed & drained 3 large plum tomatoes, seeded & chopped 1 small red onion, finely diced 1 small green pepper, finely diced 1 small cucumber, peeled, seeded, finely diced 5 Tbs. Olive oil 1/4 c. chopped cilantro 3 Tbs. Red wine vinegar 2 garlic cloves minced dash of hot pepper sauce Combine first 6 ingredients in medium saucepan. Bring to boil. Stir in bulgur. Remove from heat. Cover, let stand until bulgur is tender, liquid is absorbed & mixture is at room temperature (approx. 1 hour). Fluff bulgur with fork. Transfer to large bowl. Add vegetables, toss gently. Whisk oil, cilantro, vinegar, garlic and hot pepper sauce in medium bowl to blend. Pour over vegetable mixture. Toss to coat. Season to taste with salt, pepper & additional hot pepper sauce. Cover & refrigerate for 1 hour to allow flavors to blend. Can be made ahead of time. |
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