Published: by Absolutely Recipes, in the Salad recipes category.
1 cup bulgur
wheat
2 cups vegetable broth
1/4 cup orange juice
1/4 cup lime juice
1 jalapeno pepper, seeded and minced
2 TBSPs olive oil
1/4 TSP ground cumin
1 cup shredded carrots
3 TBSPs minced fresh cilantro
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
3/4 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional
Place bulgur and broth in a small saucepan; bring to a boil.
Reduce heat; simmer, covered, until tender, 12-15 minutes.
Transfer to a large bowl; cool slightly.
For dressing, whisk together citrus juices, minced jalapeno, oil and cumin.
Add 1/3 cup dressing to bulgur; stir in carrots and cilantro.
To serve, divide bulgur mixture among 4 bowls.
Top with beans, corn, cheese and, if desired, sliced jalapeno.
Drizzle with remaining dressing.
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