Texas Tabbouleh

Name: Texas Tabbouleh
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

16 ingredients

2 steps

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

1

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.
2

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.