Mexican Bulgur Salad with Citrus Jalapeno Vinaigrette

Chilled salads, to me, are usually reserved for the heat of summer.  A spoonful of cold and crunchy goodness is the best lunch on a torrid August afternoon.  So I surprised even myself when I found Cooking Light’s recipe for a bulgur salad in my recipe folder and had the urge to make this right away – in the bitter cold of February.  And, yes, I’m so glad that I did!

This was my first experience with bulgur.  If you haven’t tried it yet, I would describe the taste and texture as quite similar to brown rice.  And you’ll love it in this dish!  I wanted to diminish the spiciness, so I opted for regular Monterey Jack instead of cheese with jalapeno peppers.  The slightly crunchy texture of the beans and zucchini contrast nicely with the softer cheese and bulgur wheat.  The vinaigrette could have used a little more of a citrus kick, so next time I might increase the amount of juices.  How about you – what is your favorite way to prepare bulgur?

Mexican Bulgur Salad with Citrus Jalapeno Vinaigrette
(adopted from Cooking Light)
1 cup uncooked bulgur or cracked wheat
1 cup boiling water
¼ cup orange juice
¼ cup lime juice
2 tbs minced, seeded jalapeno pepper
1 tbs olive oil
¼ tsp salt
¼ tsp ground cumin
1 ½ cups diced zucchini
1 cup corn kernels
¾ cup (approx 3 oz) diced Monterey Jack cheese (or Monterey Jack cheese with jalapeno peppers)
3 tbs fresh cilantro, minced
1 (15 oz) can black beans, drained and rinsed
lime wedges and additional cilantro, for garnish

Add the bulgur to the pot of boiling water.  Cover and let stand for 30 minutes.  Meanwhile, in a small bowl whisk together the orange and lime juices, jalapeno pepper, olive oil, salt and cumin.

In a large bowl mix the zucchini, corn, cheese, cilantro and black beans.  Add bulgur and toss gently to combine.  Pour the juice mixture over the bulgur salad and again toss gently to combine.  Serve warm or chilled, as desired.  Garnish each serving with a lime wedge and sprinkle with additional cilantro.