Tex-Mex Tabbouleh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Bulgur2 cups chicken broth1 tsp. Kosher Salt*1/4 cup fresh lime juice2 Tablespoons Olive Oil1/8 tsp ground black pepper1 cup fresh Salsa (I used Safeway's hot Salsa available in the deli)1 15 oz. can Black Beans1 small Bermuda onion - chopped1 avocado, cubed1/4 cup crumbled Cotija cheese
Bring the water, salt and Bulgur to a boil in a saucepan. Reduce heat, cover and simmer until all liquid is absorbed. While the Bulgur is cooking stir together the lime juice, olive oil, pepper, salsa, chopped onion and drained black beans in a large bowl. When the Bulgur is done, stir it into the salsa mixture, then cool in refrigerator until cold - 1-2 hours.
Just before serving, fluff the tabbouleh with a spoon and gently fold in the avocado and cheese.
Serving Size: 1 cup
Just before serving, fluff the tabbouleh with a spoon and gently fold in the avocado and cheese.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 139.9
- Total Fat: 7.5 g
- Cholesterol: 4.0 mg
- Sodium: 499.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 4.5 g
- Protein: 4.3 g
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