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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 302.8
  • Total Fat: 11.6 g
  • Cholesterol: 22.3 mg
  • Sodium: 298.2 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 9.3 g
  • Protein: 12.1 g

View full nutritional breakdown of Mexican Bulgur Salad calories by ingredient
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Mexican Bulgur Salad

Submitted by: LERIN26

Introduction

From Cooking Light Magazine From Cooking Light Magazine
Number of Servings: 4

Ingredients

    1C uncooked Bulgur
    1C boiling water
    1.5C diced zucchini
    1C cherry or grape tomatoes, halved
    3 scallions
    1C corn kernels
    3oz Monterey Jack Cheese with Jalapenos
    1/4C OJ
    1/4 lime juice
    2T minced, seeded jalapeno pepper
    1/4t salt
    1/4 ground cumin

Directions

Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 3 ingredients (zucchini through cilantro); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.
Yield
4 servings (serving size: 1 1/2 cups)


Number of Servings: 4

Recipe submitted by SparkPeople user LERIN26.






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Member Ratings For This Recipe

  • the instructions don't match the ingredients -- there's no cilantro in the list of ingredients, and at no point do the instructions tell you to add the cheese. i improvised and it was fine, but it was frustrating not to have the right instructions, so i won't make this again.
    - 12/13/08

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