Mexican Bulgur Salad

Standing time: 1 hour

Preparation time: 10 minutes

Serves: 8 as a side dish

Ingredients:

1 cup boiling-hot vegetable broth or water

1 cup coarse bulgur
¼ – ½ cup fresh lemon juice
¼ cup extra-virgin olive oil
1 teaspoon ground cumin

½ teaspoon salt

3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced cored seedless cucumber
1 cup diced peeled jicama
1½ - 2 cups chopped cilantro
½ cup chopped mint leaves
¼ cup pine nuts, lightly toasted

Salt and pepper to taste

Directions:

- Pour boiling broth or water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.

- Transfer to a large bowl. Add ¼ cup lemon juice, oil, cumin, and salt and toss well.

Stir in tomatoes, cucumber, jicama, 1½ cups cilantro, mint and pine nuts.

- Add more lemon juice, cilantro, salt and pepper if desired and serve at room temperature.

- Salad can be made 1 hour ahead and kept, covered, at room temperature.

Additions: Corn, black beans, red onion

(Recipe by Dayna Panella)