Recipe of the Week

Mexican Bulgur Salad


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)


Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Let cool.

Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.