Tex-Mex TabboulehSubmitted by: REDHEDDGA
IntroductionTabbouleh with a Southwestern kick Tabbouleh with a Southwestern kick
1 cup Bulgur
2 cups chicken broth
1 tsp. Kosher Salt*
1/4 cup fresh lime juice
2 Tablespoons Olive Oil
1/8 tsp ground black pepper
1 cup fresh Salsa (I used Safeway's hot Salsa available in the deli)
1 15 oz. can Black Beans
1 small Bermuda onion - chopped
1 avocado, cubed
1/4 cup crumbled Cotija cheese
*I used a spicy salt instead of plain Kosher Salt - Spice Ace's Ghost Pepper Salt. This added a secret kick to my salad.
Just before serving, fluff the tabbouleh with a spoon and gently fold in the avocado and cheese.
Serving Size: 1 cup