Mexican Bulgur Salad With Citrus-Jalapeño Vinaigrette

Mexican Bulgur Salad With Citrus-Jalapeño Vinaigrette
14 Ingredients
  • 1 cup uncooked bulgur or cracked wheat
  • 1 cup boiling water
  • 1 1/2 cups diced zucchini
  • 1 cup fresh corn kernels (about 2 ears)
  • 3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
  • 3 tablespoons minced fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons minced seeded jalapeño pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Lime wedges (optional)
Nutrition
254
13% daily value
6 servings
                                       
                                            high-​fiber, low-​fat, vegetarian
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

16% 48

Carbs (net)

- 38

Fiber

40% 10

Sugars

- 5

Sugars, added

- 0

Protein

20% 10

Cholesterol

- 0

Sodium

9% 207

Calcium

5% 48

Magnesium

22% 88

Potassium

18% 628

Iron

13% 2

Zinc

9% 1

Phosphorus

31% 219

Vitamin A

3% 25

Vitamin C

59% 35

Thiamin (B1)

16% 0

Riboflavin (B2)

11% 0

Niacin (B3)

16% 3

Vitamin B6

16% 0

Folate equivalent (total)

17% 66

Folate (food)

- 87

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 2

Vitamin K

16% 13
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