Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette

A cold salad for a hot day. Perfect for picnics and barbeques.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup Bulgar wheat
• 1  cup boiling water
• 1 1⁄2 cups zucchini, diced
• 1  cup corn
• 3⁄4 cup jalapeno jack cheese, diced
• 3  tablespoons cilantro, minced
• 1⁄4 cup scallion, chopped
• 1 (15 ounce) can black beans, drained & rinsed
• 1⁄4 cup  orange juice
• 1⁄4 cup lime juice
• 2  teaspoons  jalapenos, seeded & minced
• 1  tablespoon olive oil
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon salt

Directions

1. Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
2. Add zucchini to black beans; stir gently.
3. Combine orange juice and remaining ingredients, stir well with a whisk.
4. Pour dressing over bulgur mixture and toss gently.
5. Serve and room temperature or chilled.