Texas Tabbouleh

• Vegetarian

• Produce

  • 1 can Black beans
  • 1/2 cup Cilantro, fresh leaves
  • 2 Garlic cloves
  • 2 Green onions
  • 1/2 cup Green pepper
  • 2 Jalapeno peppers
  • 1 cup Red onion
  • 3 Tomatoes, medium

• Condiments

  • 1/4 cup Lime juice

• Pasta & Grains

  • 1 cup Bulgur

• Baking & Spices

  • 1/4 tsp Pepper, coarsely ground
  • 1/2 cup Red pepper, sweet
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Canola oil

• Dairy

  • 1 cup Queso fresco or feta cheese

• Liquids

  • 2 cups Water

Found on tasteofhome.com

Description

Ingredients

• 1 cup bulgur
• 2 cups boiling water
• 3 medium tomatoes
• 1 cup finely chopped red onion
• 2 green onions, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup lime juice
• 3 tablespoons canola oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup crumbled queso fresco or feta cheese

Directions

• Directions Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings. Editors Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Texas Tabbouleh in Taste of Home September/October 2013 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition