Texas Tabbouleh

This is a super simple salad that is perfect for summer!  It is light, refreshing and can be altered to match your personal tastes.  This is how I like to make my tabbouleh but feel free to add the veggies of your choice to make it your own!photo 2

First you pour 2 cups of boiling water over 1 1/4 cups of bulgar.  Bulgar is a grain that is common in European, Middle Eastern and Indian cuisine.  You can find it in your regular supermarket, in fact, my dad found it in the organic section!  Cover the bowl and let sit for about 30 minutes until the water is absorbed.

While waiting for the bulgar, it’s time to prep your veggies.  I choose to use 1 red bell pepper, 2 roma tomatoes (guts cleaned out), 1 jalapeno and plenty of black beans and corn.  I just dice them up into good bite sizes, except for the jalapeno…I chop those smaller so that they are not overwhelming.photo 1

When the bulgar has absorbed the water, you simply toss with a spoon, add in your veggies and finish with a container of feta cheese.  There is a yummy dressing that goes with it too but I recommend adding it right before eating.

For the dressing, combine 1/4 olive oil, 1 tablespoon lemon or lime juice, a sprinkle of cilantro (I use dried), a spoon of minced garlic and salt and pepper to taste.photo 4


Ingredient List:

1 1/4 cup bulgar

2 cups boiling water

1 red bell pepper

1 jalapeno

2 roma tomatoes

1 container feta cheese

1/2 can corn

1/2 can black beans

1/4 cup olive oil

1 tablespoon lemon or lime juice

1 teaspoon minced garlic

Sprinkles of cilantro, salt & pepper


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