Texas Tabbouleh

By ccavaletti

Ingredients

• 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 (4 ounces) crumbled queso fresco or feta cheese

Details

Adapted from tasteofhome.com

Preparation

Step 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.

Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.

Yield: 10 servings.