Tex Mex Tabbouleh
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Tex Mex Tabbouleh
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| Servings |
| 82/3 cup servings |
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Ingredients
Tabbouleh
- 1/4cup bulgurdry
- 1cup fresh parsleyminced
- 2large tomatoesfinely chopped
- 1medium cucumberfinely chopped
- 1large red bell pepperfinely chopped
- 1large green bell pepperfinely chopped
- 1 jalapenode-seeded and finely chopped
- 2.24ounce can sliced black olivesdrained
- 15ounce no salt added black beansdrained and rinsed well
Cilantro Lime Dressing
- 1/4cup olive oil
- 1/4cup lime juice
- 2Tablespoons cilantrochopped
- 2cloves garlicminced
- 1/2cup red onionfinely chopped
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 1/4teaspoon cumin
- 1/4teaspoon cayenne pepper
Garnish
- 2Tablespoons Extra cilantrochopped
- 1 avocado
- 2 Tablespoons cotija cheese
Instructions
- Prepare bulgur according to package instructions, then transfer to large bowl.
- Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
- In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
- Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
- Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.
Recipe Notes
