Mexican Bulgur Salad with Citrus Jalapeno Vinaigrette

Bright, zesty, and packed with wholesome ingredients, this Mexican Bulgur Salad with Citrus Jalapeño Vinaigrette is a vibrant dish that’s as nutritious as it is flavorful. A hearty base of tender bulgur wheat is combined with black beans, sweet corn, juicy tomatoes, crunchy red bell pepper, and creamy avocado, creating a rainbow of colors and textures. The star of the recipe is the citrus jalapeño vinaigrette, a tangy-sweet blend of lime and orange juice, apple cider vinegar, and a touch of honey, with a spicy kick of fresh jalapeño. Perfect for a quick weeknight dinner or a crowd-pleasing potluck dish, this salad is easy to prepare, vegan-friendly (with a simple swap), and tastes incredible served chilled or at room temperature.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 cup black beans
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 cup diced tomatoes
• 1 cup diced red bell pepper
• 0.25 cup chopped fresh cilantro
• 0.25 cup chopped red onion
• 1 diced ripe avocado
• 0.25 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (or maple syrup for vegan option)
• 1 finely chopped jalapeno (seeds removed for less heat)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Combine the bulgur and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the bulgur is tender. Remove from heat, fluff with a fork, and let it cool.

Step 2

While the bulgur cools, prepare the citrus jalapeno vinaigrette. In a small bowl, whisk together olive oil, lime juice, orange juice, apple cider vinegar, honey, chopped jalapeno, cumin, salt, and black pepper. Taste and adjust seasoning as needed.

Step 3

In a large mixing bowl, combine the cooked and cooled bulgur, black beans, corn kernels, diced tomatoes, diced red bell pepper, chopped cilantro, and chopped red onion.

Step 4

Pour the citrus jalapeno vinaigrette over the bulgur mixture and gently toss to combine, ensuring everything is evenly coated.

Step 5

Just before serving, gently fold in the diced avocado to avoid smashing it.

Step 6

Serve the salad chilled or at room temperature. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1840.7g)

Amount per serving	% Daily Value*
Calories	1861.4

Total Fat 85.8g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 2135.7mg	0%
Total Carbohydrate 252.0g	0%
Dietary Fiber 69.1g	0%
Total Sugars 37.1g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 383.1mg	0%
Iron 13.9mg	0%
Potassium 3301.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 9.7%

Carbs: 51.1%