Mexican Tabbouleh

A twist on tabbouleh, Mexican style! Perfect for summer parties, this recipe is fresh, easy, and nutritious. Top with crushed tortilla chips (such as Tostitos®). Ole!

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 254 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons honey
• 1 tablespoon grated lime zest
• 1 cup chicken stock
• 1 teaspoon ground cumin
• ⅓ cup chopped fresh cilantro
• 1 tablespoon white wine vinegar
• ¼ cup diced red onion
• 1 large avocado
• ¼ cup diced green bell pepper
• 1 pint grape tomatoes, halved
• 1 (15.5 ounce) can black beans, rinsed and drained
• ⅓ cup lime juice
• ½ tablespoon minced garlic
• 1 (15.5 ounce) can whole kernel corn, drained
• ½ tablespoon extra-virgin olive oil
• 1 cup bulgur wheat
• 1 fresh red chile pepper

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Dice avocado and toss into the salad before serving.