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| Recipe Archives |
| Submitted by: Vivian Siismets July 2001 Ingredients: 2 C uncooked bulgar or cracked wheat 2 C boiling water 3 C diced zucchini 2 C fresh corn kernels (about 4 ears) 8 oz. diced pepper jack cheese 6 Tbsp minced fresh cilantro 2 15 oz. cans black beans, rinsed 1/2 C fresh orange juice 1/2 C fresh lime juice 4 Tbsp minced, seeded jalapeno peppers 2 Tbsp olive oil 1/2 tsp salt 1/2 tsp ground cumin Directions: Combine the bulgar and boiling water in large bowl. Cover and let stand 30 minutes or until all liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans), stir gently. Combine OJ and next 5 ingredients (through cumin) stir with a whisk. Pour juice mixture over bulgar mixture, toss gently. Serve salad at room temperature or chilled. |
| Mexican Bulgar Salad with Citrus-Jalapeno Vinaigrette |