Southwestern Tabbouleh Salad

Servings 8


  • 1 cup Sunnyland #3 coarse bulgur wheat
  • 1-3/4 cups chicken broth - low salt
  • 1/2 cup red onion chopped
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 15 oz. can black beans drained and rinsed
  • 11 oz. can sweet corn drained and rinsed
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeno pepper minced
  • 2 cups cherry tomatoes cut into quarters

Dressing ingredients:

  • 1 tbs. freshly squeezed lime
  • 2 tbs. freshly squeezed lemon
  • 2-3 tbs. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. chili pepper
  • 1 tsp. minced garlic 2-3 cloves


  • A little spice in the form of Jalapeno is a great way to jump-start the taste buds. Spicy and satisfying, this recipe will be a hit at backyard parties and cookouts.
  • Toast the bulgur wheat lightly in a nonstick skillet over medium heat (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once; cover and bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is al dente. Remove cover and let cool.
  • In a small bowl, add dressing ingredients and whisk together. Combine all the above ingredients in a large bowl and toss dressing - chill.
  • Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.


Per Serving Nutrition Info: 200 cal; (50 from fat) 6g total fat; (1g sat fat); 7g prot; 32g total carb; 0mg chol; 460mg sod; 8g fiber; 4g sugar
Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.