Texas Tabbouleh Recipe

Cooking Directions

• STEP 1.Cook the bulgur wheat according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked bulgur wheat, grilled corn, black beans, tomatoes, parsley, mint, and green onions.
• STEP 3.In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss to combine.
• STEP 5.Refrigerate the Texas Tabbouleh for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve chilled and garnish with additional fresh herbs if desired.

Cooking Tips

• Grill the corn on a hot grill or stovetop grill pan for a smoky flavor.
• You can substitute quinoa or couscous for bulgur wheat if desired.
• Add some diced avocado or feta cheese for extra creaminess and flavor.

Storage and Serving

• Store any leftover Texas Tabbouleh in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• Serve the Texas Tabbouleh as a side dish with grilled meats, as a topping for tacos, or as a light lunch with some crusty bread.