MEXICAN TABBOULEH
Steps:
- 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.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 44.2 g, Cholesterol 0.8 mg, Fat 7.3 g, Fiber 11.3 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 817.3 mg, Sugar 7.3 g
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Yarel Garcia
[email protected]I highly recommend this Mexican Tabbouleh recipe. It's a healthy, delicious, and easy-to-make dish that's perfect for any occasion.
Brenden Gamblin
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Abbas Jaffri
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great way to add some Mexican flavor to your next party or gathering.
Yousaf Mirani
[email protected]This Mexican Tabbouleh is the perfect summer dish. It's light, refreshing, and flavorful.
Saner Harry p
[email protected]I love that this dish is so versatile. I've served it as a side dish, a main course, and even a salad.
Keith Jenkins
[email protected]This is a great recipe for meal prep. It's healthy, filling, and easy to transport.
Ibrahim Barrie
[email protected]I'm not usually a fan of quinoa, but this Mexican Tabbouleh is amazing! The flavors are so well balanced.
Yasir Saab
[email protected]This dish is so easy to make and it's so delicious! I've already made it twice this week.
Usam Berin
[email protected]I made this Mexican Tabbouleh for a party last weekend and it was a hit! Everyone loved the unique flavor and the fact that it was so healthy.
MD Zeea
[email protected]This Mexican Tabbouleh is a great way to use up leftover quinoa. It's also a healthy and refreshing side dish that's perfect for summer.