Mexican healthy bulgur salad

INGREDIENTS

  • 180 g dry bulgur
  • 2 cups (500 ml total) boiling water
  • 400 g black or red beans
  • 150 g corn
  • small handful of fresh cilantro
  • juice and zest of 1/2 a lemon
  • 1/2 small red onion
  • 1 avocado, mashed into a purée
  • 50 g grated cheese (cheddar or mozzarella)
  • 2 tomatoes

METHOD

  1. Rinse the bulgur under running water and place it in a pot with double the amount of boiling water.
  2. Cover and cook over low heat for about 15 minutes, or until all the water is absorbed.
  3. Once the bulgur is cooked, mix in drained beans, corn, chopped cilantro, lemon juice and zest, and finely chopped red onion.
  4. Season the salad with salt and freshly ground black pepper.
  5. Serve the bulgur salad on plates, topped with diced tomatoes, mashed avocado, and a sprinkle of grated cheese.