Bulgur And Black Bean Salad With Grilled Corn And C

Name: Bulgur And Black Bean Salad With Grilled Corn And Chilies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x -3 Anaheim chilies (Poblano chilies for a more piquant taste); 1 x ear of corn, shucked and washed; 1 x tomato, sliced in half crosswise; 6 x -7 sliced green onions; 1 x (15-ounce) can black beans, rinsed and liquid removed; 2 Tbsp. cilantro, minced; 1 c. bulgur; 3 Tbsp. extra virgin olive oil; 1/2 tsp salt; 3 Tbsp. white wine vinegar; 1 3/4 c. water Fresh grnd black pepper

Servings: persons

2 x -3 Anaheim chilies (Poblano chilies for a more piquant taste)
1 x ear of corn, shucked and washed
1 x tomato, sliced in half crosswise
6 x -7 sliced green onions
1 x (15-ounce) can black beans, rinsed and liquid removed
2 Tbsp. cilantro, minced
1 c. bulgur
3 Tbsp. extra virgin olive oil
1/2 tsp salt
3 Tbsp. white wine vinegar
1 3/4 c. water Fresh grnd black pepper

1
1.
2
Light a fire in the charcoal grill or possibly preheat a gas grill to medium-high.
3
When the fire is warm, lay the chilies, corn and tomato on the rack.
4
Cover and grill, turning them occasionally.
5
Leave corn on the grill till light charred marks are proportionately distributed, about 8 to 10 min.
6
Remove tomato when it is softened and lightly charred on the edges, about 5 min.
7
Set them aside to cold.
8
2.
9
Leave the chilies on the grill till they are charred all over-about 8 min.
10
Place the warm chilies in a plastic bag to steam till they are cold sufficient to touch.
11
3.
12
In a medium saucepan, bring 1 3/4 c. of water to a boil.
13
Add in the bulgur and salt, cover, reduce the heat to low, and cook till the bulgur has absorbed all the water.
14
This will take about 5 min.
15
Remove from the heat and let stand, covered, while preparing vegetables.
16
4.
17
Remove the corn from the cob.
18
Rub away the burned skin of the chilies and chop fine.
19
Dice the tomato.
20
Add in all these vegetables to a large salad bowl.
21
Add in the bulgur, beans, green onions, extra virgin olive oil, and vinegar.
22
Season with a generous grinding of black pepper.
23
5.
24
Toss all ingredients and set aside for 30 min.
25
Serve at room temperature.
26
Garnish with a slice of avocado and/or possibly spoonful of salsa.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 x -3 Anaheim chilies (Poblano chilies for a more piquant taste), 1 x ear of corn, shucked and washed, 1 x tomato, sliced in half crosswise, 6 x -7 sliced green onions, and more.

Yes, Bulgur And Black Bean Salad With Grilled Corn And Chilies Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgur And Black Bean Salad With Grilled Corn And Chilies Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions