Mexican Bulgur and Vegetable Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (side dish) servings
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/4 cup fresh lemon juice
- 1/2 cup chopped mint leaves
- 1 cup boiling-hot water
- Carbohydrate 11 g(4%)
- Fat 9 g(14%)
- Fiber 3 g(12%)
- Protein 2 g(5%)
- Saturated Fat 1 g(6%)
- Sodium 9 mg(0%)
- Calories 130
Preparation Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour. Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature. Cooks' note:Salad can be made 1 hour ahead and kept, covered, at room temperature.
Preparation Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour. Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature. Cooks' note:Salad can be made 1 hour ahead and kept, covered, at room temperature.
