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Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Notes: 

* Yield: 4 servings

* Sautee corn, pepper, & garlic before adding to mixture

* Can also use brown rice instead of bulgur

* Add black beans

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Ingredients: 

1 cup uncooked bulgur or cracked wheat
1 cup boiling water
1 1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
3 tablespoons minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Lime wedges (optional)


 

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