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!

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr 40 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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

254 calories; protein 8.4g 17% DV; carbohydrates 44.2g 14% DV; fat 7.3g 11% DV; cholesterol 0.8mg; sodium 817.3mg 33% DV. Full Nutrition

Reviews

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  • 5 star values: 1
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