Mexicanbulgursaladwithcitrusjalapenovinaigrette Recipes

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MEXICAN BULGUR SALAD WITH CITRUS-JALAPENO VINAIGRETTE



Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette image

Make and share this Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette recipe from Food.com.

Provided by KelBel

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup Bulgar wheat
1 cup boiling water
1 1/2 cups zucchini, diced
1 cup corn
3/4 cup jalapeno jack cheese, diced
3 tablespoons cilantro, minced
1/4 cup scallion, chopped
1 (15 ounce) can black beans, drained & rinsed
1/4 cup orange juice
1/4 cup lime juice
2 teaspoons jalapenos, seeded & minced
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon salt

Steps:

  • Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
  • Add zucchini to black beans; stir gently.
  • Combine orange juice and remaining ingredients, stir well with a whisk.
  • Pour dressing over bulgur mixture and toss gently.
  • Serve and room temperature or chilled.

Nutrition Facts : Calories 305.3, Fat 11.1, SaturatedFat 4.8, Cholesterol 18.9, Sodium 269.9, Carbohydrate 39.6, Fiber 10.4, Sugar 4.8, Protein 15.6

MEXICAN STYLE BULGUR



Mexican Style Bulgur image

Make and share this Mexican Style Bulgur recipe from Food.com.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons margarine
1 cup Bulgar wheat
1 medium onion, chopped
1 cup thinly sliced celery
1/2 red bell pepper, diced
2 jalapeno peppers, cored, seeded, and finely chopped (optional)
3/4 teaspoon ground cumin
1 teaspoon chili powder
2 1/4 cups vegetable broth (or low-sodium beef broth)
salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
  • Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
  • Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
  • Season to taste with salt and pepper.
  • For Vegetarian use the Vegetable Broth.

Nutrition Facts : Calories 74, Fat 4.1, SaturatedFat 0.7, Sodium 64.9, Carbohydrate 9, Fiber 2.3, Sugar 1.6, Protein 1.5

MEXICAN BULGUR AND VEGETABLE SALAD



Mexican Bulgur and Vegetable Salad image

Provided by Zanne Stewart

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     Lemon     Mint     Pine Nut     Cucumber     Healthy     Vegan     Jícama     Cilantro     Bulgur     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 11

1 cup boiling-hot water
1/2 cup coarse bulgur
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced (1/4-inch) cored seedless cucumber
1 cup diced (1/4-inch) peeled jicama
2 cups chopped cilantro
1/2 cup chopped mint leaves
3 tablespoons pine nuts, lightly toasted

Steps:

  • Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
  • Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.

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