Southwestern Tabbouleh
This version will serve 6 people, but you can reduce or double the salad to serve as many as you like. You'll want about 3 cups of chopped veggies and/or beans if you decide to use something different.
Ingredients
- 1 1/2 cups prepared bulgur
- 1 bunch cilantro large stems removed and chopped
- 1/2 medium red onion diced or cut into petals
- 3/4 cup diced seeded tomato I used grape tomatoes because they were the only ones worth buying this week
- 1/2 cup diced bell peppers I used assorted colors because I had them on hand
- 1/2 avocado diced (use the whole thing if you prefer)
- 1/2 jalapeno pepper seeded and minced
- 1/4 cup diced seeded peeled cucumber I used half a 6" cuke
- 1 ounce or more queso fresco crumbled
- 1/4 cup olive oil any light tasting salad oil will work
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin more or less
- 1/4 teaspoon ground red pepper more or less
- 1/4 teaspoon paprika more or less
- 1/4 teaspoon chili powder more or less
- salt and pepper to taste
Instructions
- In a large bowl mix the bulgur with the cilantro, vegetables and cheese.
- Mix the vinaigrette and pour over the tabbouleh. Gently mix together. Add more olive oil or lemon/lime juice if it seems dry.
- Cover and refrigerate for an hour or more.
- Before serving, taste and adjust the seasonings. I sometimes add even more lime juice.
- Consume leftovers within a day as the cheese and avocado will lose their appeal. Alternately, you could wait to add them before serving.