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
381
19% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, vegetarian
     

Fat

9% 6

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

24% 72

Carbs (net)

- 56

Fiber

61% 15

Sugars

- 7

Sugars, added

- 0

Protein

29% 15

Cholesterol

- 0

Sodium

13% 310

Calcium

7% 72

Magnesium

31% 132

Potassium

20% 943

Iron

20% 4

Zinc

17% 2

Phosphorus

47% 329

Vitamin A

4% 37

Vitamin C

59% 53

Thiamin (B1)

29% 0

Riboflavin (B2)

22% 0

Niacin (B3)

30% 5

Vitamin B6

36% 0

Folate equivalent (total)

25% 100

Folate (food)

- 131

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 2

Vitamin K

16% 19

Sugar alcohols

- 0

Water

- 295
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