Bulgur Wheat and Peach Salad

Wow is this good and so easy! You could easily add a can of drained and rinsed black beans to make a fabulous vegan meal. I left out the mint and loved it. The recipe says feel free to make this a day ahead of time, as it refrigerates well. Recipe originally from Cooking Light July 2009.

• Ready In: 1 hr
• Serves: 8
• Yields: 8 cups

Ingredients

• 2  cups boiling water
• 1  cup  uncooked Bulgar wheat
• 3  tablespoons fresh lemon juice
• 2  tablespoons fresh lime juice
• 2  tablespoons extra virgin olive oil
• 1  tablespoon honey
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  cups  diced peeled  peaches (about 2 medium)
• 2  cups  diced peeled jicama
• 1  cup  finely chopped of fresh mint (optional)
• 1  cup canned black beans, rinsed and drained (optional)
• 1⁄4 cup  sliced almonds (to garnish)

Directions

1. Combine boiling water and bulgur in a large bowl; let stand 45 minutes or until water is absorbed.
2. Combine juices and next 4 ingredients (through pepper), stirring well with a whisk.
3. Add peach and jicama to bulgur; toss to combine. Also add mint or beans if you are using them.
4. Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.
5. Serve with a sprinkling of almonds and a sprig of mint.