AUGUST FEEDBACK--MEX. BULGAR SALAD!!

[joanieb]

TASTY KEEPER!! Very REFRESHING! Really like this, even tho hubby griped about the "raw" zucchini (I diced it teeny-tiny so he couldn't pick it out easily--hee)! Tried it w/o the minced jalapenos, but the pepper cheese added plenty o'spice for my taste buds. The juicy vinaigrette dressing was delicious!!!!! Was in the mood for fiber, and this did the trick!!!
Joanieb

[Susann]

Thanks for the feedback, Joanieb. I was thinking about making this recipe and now I definitely will.

[Ohioan]

Thanks from me, too, Joanieb. I'm going to try it with the jalapeno but with plain cheese instead of pepper cheese.

[badunnin]

Bumping this up(ok, more of a resurrection!) because we had it at supper club this week. Very tasty! Mom and I had the leftovers for lunch today, and added a can of tuna, a chopped tomato, and a little bit of onion. The recipe said it makes 4 1.5 cup servings, but we had a HUGE bowl of this stuff!

[imloulou]

Thanks for ressurecting it...it sounds great.

Does anyone have this in MasterCook? I did a search for it and looked on the main Cooking Light page but did not find it. It sounds like I may have the main ingredients and may have this for dinner tonight.

Thank you!
Lisa in FL

[imloulou]

Ok...is this it? I just did a search on google for "Mexican Bulgar Salad" and this is what came up. It did not credit CL so I am not sure if this is it:


Mexican Bulgar Salad
with Citrus-Jalapeno Vinaigrette

Ingredients:
2 C uncooked bulgar or cracked wheat
2 C boiling water
3 C diced zucchini
2 C fresh corn kernels (about 4 ears)
8 oz. diced pepper jack cheese
6 Tbsp minced fresh cilantro
2 15 oz. cans black beans, rinsed
1/2 C fresh orange juice
1/2 C fresh lime juice
4 Tbsp minced, seeded jalapeno peppers
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp ground cumin

Directions:
Combine the bulgar and boiling water in large bowl. Cover and let stand 30 minutes or until all liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans), stir gently. Combine OJ and next 5 ingredients (through cumin) stir with a whisk. Pour juice mixture over bulgar mixture, toss gently. Serve salad at room temperature or chilled.

[Pico]

Ooh, this looks great! I have some bulgur in my freezer (package said to keep it there...?) and have been looking for some non-Mediterranean incarnations. Will have to try this one.

[badunnin]

that is the one lisa!

[yorkshirepud]

How many does this serve? I might whip it together tonight as I'm on my own.

[badunnin]

As I posted earlier, it says 4 1 1/2 cup servings, but we seemed to have a ton of it.

[joanieb]

Has it really been 3 years since I raved about this bulgar salad?! And HOW RUDE of me not to post the recipe at the time? And why haven't I made it again?! I do remember liking it a lot, actually better than the recent troublesome wheat berry salad--so many recipes, so few meals!

Be advised, folks--I dug out 8-2000 and the recipe posted here DOUBLES CL's original recipe, so if you make it this way, you're gonna get enough bulgar salad to hurt somebody (ll g per serving, it says). The original, as badunnin says, served 4 w/l l/2 cup servings, so this recipe got party-sized somewhere apparently!

This was the same issue that had that Cashew "Fudge" in the Indian piece; anybody remember that? Cashews, ff ricotta, nonfat dry milk, sugar, cardamom, cooked in a saucepan then cooled? Alrighty! Apparently no one ever posted a review, imagine!

Thanks, badunnin, for bringing back a long-lost winner!

joanie

[badunnin]

Originally posted by joanieb
Be advised, folks--I dug out 8-2000 and the recipe posted here DOUBLES CL's original recipe, so if you make it this way, you're gonna get enough bulgar salad to hurt somebody (ll g per serving, it says). The original, as badunnin says, served 4 w/l l/2 cup servings, so this recipe got party-sized somewhere apparently!

Joanie - i'm pretty sure the gal that made this at supper club got the recipe out of the recipe finder, however, and not off the board, so I'm still not sure what accounts for the 2 metric tons of salad we had! It's all good, though - we all got to take home little bowls of leftovers!