Mexican Tabbouleh Recipe

Name: Mexican Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken stock; 1 cup Bulgar wheat; 1 pint grape tomatoes, halved; 1/4 cup finely diced green pepper (apx 1/2 small green pepper); 1/4 cup finely diced red onion (apx 1/2 small red onion); 1 large red chili pepper, seeded, cored and diced (reserve seeds for dressing); 15 1/2 ounces black beans; 15 1/2 ounces corn; 1/3 cup fresh cilantro, chopped; 1 tablespoon lime zest (apx 2 limes); 1/3 cup lime juice (apx 3 limes); 1/2 tablespoon fresh garlic (apx 1-2 cloves, see cooking tip above); 1 teaspoon cumin; 1 teaspoon salt; 1 tablespoon white wine vinegar; 2 tablespoons honey; 1/2 tablespoon extra virgin olive oil; seeds from red chili pepper (the more, the spicier); 1 large avocado, diced (coat with lime juice); tostitos roll, break in half and sprinkle on top

Servings: persons

1 cup chicken stock
1 cup Bulgar wheat
1 pint grape tomatoes, halved
1/4 cup finely diced green pepper (apx 1/2 small green pepper)
1/4 cup finely diced red onion (apx 1/2 small red onion)
1 large red chili pepper, seeded, cored and diced (reserve seeds for dressing)
15 1/2 ounces black beans
15 1/2 ounces corn
1/3 cup fresh cilantro, chopped
1 tablespoon lime zest (apx 2 limes)
1/3 cup lime juice (apx 3 limes)
1/2 tablespoon fresh garlic (apx 1-2 cloves, see cooking tip above)
1 teaspoon cumin
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons honey
1/2 tablespoon extra virgin olive oil
seeds from red chili pepper (the more, the spicier)
1 large avocado, diced (coat with lime juice)
tostitos roll, break in half and sprinkle on top

1
Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
2
Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
3
Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
4
Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 cup chicken stock, 1 cup Bulgar wheat, 1 pint grape tomatoes, halved, 1/4 cup finely diced green pepper (apx 1/2 small green pepper), and more.

Yes, Mexican Tabbouleh falls under the Salads 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.

Mexican Tabbouleh

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