Southwest Style Tabbouleh


2 c. boiling water
2/3 c. uncooked bulgur wheat
1 15-oz. can black beans, rinsed and drained
1 3/4 c. chopped tomato
1 1/2 c. peeled, diced jicama
3/4 c. minced fresh parsley
3/4 c. minced fresh cilantro
1/2 c. salsa (your favorite brand)
1/4 c. fresh lime juice
2 t. olive oil
1 avocado peeled and sliced into 12 wedges


Combine boiling water and bulgur. Stir well and let stand for one hour. Stir occasionally. Drain any remaining liquid.

Add black beans, tomato, jicama, parsley, cilantro, salsa, lime juice, and olive oil to bulgur. Toss well. Serve garnished with two avocado wedges. Serves six.

Nutritional Information:

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