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