Recipes

Mexican Tabbouleh

Name: Mexican Tabbouleh
Prep time: 10 min
Cook time: 5 min
Total time: 115 min
Ingredients: 1 cup chicken stock; 1 cup bulgur wheat; 1 (15.5 ounce) can black beans, rinsed and drained; 1 (15.5 ounce) can whole kernel corn, drained; 1 pint grape tomatoes, halved; 0.25 cup diced green bell pepper; 0.25 cup diced red onion; 1 fresh red chile pepper; 0.33333334326744 cup lime juice; 0.33333334326744 cup chopped fresh cilantro; 1 tablespoon grated lime zest; 2 tablespoons honey; 1 tablespoon white wine vinegar; 0.5 tablespoon minced garlic; 1 teaspoon ground cumin; 1 teaspoon salt; 0.5 tablespoon extra-virgin olive oil; 1 large avocado

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A twist on tabbouleh, Mexican style! Perfect for summer parties, this recipe is fresh, easy, and nutritious. Top with crushed tortilla chips (such as Tostitos®). Ole!

Recipe by Zest to Impress

Published on August 2, 2019

2

Prep Time:

10 mins

Cook Time:

5 mins

Additional Time:

1 hrs 40 mins

Total Time:

1 hrs 55 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 cup chicken stock
1 cup bulgur wheat
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can whole kernel corn, drained
1 pint grape tomatoes, halved
¼ cup diced green bell pepper
¼ cup diced red onion
1 fresh red chile pepper

Dressing:

⅓ cup lime juice
⅓ cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons honey
1 tablespoon white wine vinegar
½ tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
½ tablespoon extra-virgin olive oil
1 large avocado

Directions

Bring chicken stock to a boil in a medium saucepan over high heat. Remove from heat and pour in bulgur wheat. Stir to mix well, then cover and let sit for 30 minutes.
Meanwhile, combine black beans, corn, tomatoes, green pepper, and red onion in a medium salad bowl. Halve chile pepper and scrape out seeds; reserve for dressing. Dice chile and mix into the bowl.
Place chile seeds, lime juice, cilantro, lime zest, honey, vinegar, garlic, cumin, and salt in a bowl. Slowly pour in olive oil, whisking until dressing is combined.
Uncover bulgur and let cool, about 10 minutes. Add to the vegetable mixture and toss to combine. Pour in dressing and toss to coat. Cover salad and refrigerate for at least 1 hour.
Dice avocado and toss into the salad before serving.

Cook's Notes:

To customize, you can increase or decrease any of the veggies.

I kept this on the very mild side, using only one red chile and minimal seeds, but if you want the extra bite, add a couple jalapenos and their seeds.

You can play around with the dressing depending on how salty, sweet, or cumin-y you like it.

Nutrition Facts (per serving)

254	Calories
7g	Fat
44g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 254
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	6%
Cholesterol 1mg	0%
Sodium 817mg	36%
Total Carbohydrate 44g	16%
Dietary Fiber 11g	40%
Total Sugars 7g
Protein 8g
Vitamin C 30mg	148%
Calcium 44mg	3%
Iron 3mg	14%
Potassium 634mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.