Mexican Bulgur Salad with Citrus Jalapeno Vinaigrette
Bright, zesty, and packed with wholesome ingredients, this Mexican Bulgur Salad with Citrus Jalapeño Vinaigrette is a vibrant dish that’s as nutritious as it is flavorful. A hearty base of tender bulgur wheat is combined with black beans, sweet corn, juicy tomatoes, crunchy red bell pepper, and creamy avocado, creating a rainbow of colors and textures. The star of the recipe is the citrus jalapeño vinaigrette, a tangy-sweet blend of lime and orange juice, apple cider vinegar, and a touch of honey, with a spicy kick of fresh jalapeño. Perfect for a quick weeknight dinner or a crowd-pleasing potluck dish, this salad is easy to prepare, vegan-friendly (with a simple swap), and tastes incredible served chilled or at room temperature.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- 1 cup black beans
- 1 cup corn kernels (frozen, canned, or fresh)
- 1 cup diced tomatoes
- 1 cup diced red bell pepper
- 0.25 cup chopped fresh cilantro
- 0.25 cup chopped red onion
- 1 diced ripe avocado
- 0.25 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 finely chopped jalapeno (seeds removed for less heat)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Combine the bulgur and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the bulgur is tender. Remove from heat, fluff with a fork, and let it cool.
While the bulgur cools, prepare the citrus jalapeno vinaigrette. In a small bowl, whisk together olive oil, lime juice, orange juice, apple cider vinegar, honey, chopped jalapeno, cumin, salt, and black pepper. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the cooked and cooled bulgur, black beans, corn kernels, diced tomatoes, diced red bell pepper, chopped cilantro, and chopped red onion.
Pour the citrus jalapeno vinaigrette over the bulgur mixture and gently toss to combine, ensuring everything is evenly coated.
Just before serving, gently fold in the diced avocado to avoid smashing it.
Serve the salad chilled or at room temperature. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 37.1 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3301 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
