Mexican Tabbouleh

.

Ingredients (use vegan versions):


  • 2 cups boiling water
  • 2/3 cup uncooked bulgar or cracked wheat
  • 1 (15 oz) can black beans, rinsed and drained
  • 1-3/4 cups chopped tomatoes
  • 1/2 cup chopped green onions
  • 1 cup fresh cilantro, minced
  • 1/2 cup salsa (I use Pace Picante – medium)
  • 1/4 cup fresh lime juice (can use fresh lemon)
  • 1/2 teaspoon ground cumin

Directions:

Combine boiling water and bulgar, stir well. Let stand uncovered 1 hour, stirring
occasionally. Drain any remaining liquid. Add remaining ingredients. Chill for an hour
to blend flavors.


Serves: 6


Preparation time: 15 minutes

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