Description
A vibrant and hearty salad made with nutty bulgur wheat, black beans, corn, shredded carrots, and jalapeños, all tossed with lime juice and olive oil for a fresh, zesty flavor. Perfect for meal prep, picnics, or a light lunch.
Ingredients
Scale
- 1 cup bulgur wheat, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup shredded carrots
- 1 fresh jalapeño, thinly sliced
- ½ cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons olive oil
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring 2 cups of water to a boil in a medium saucepan.
- Add bulgur wheat, reduce heat, and simmer for 12–15 minutes or until tender. Drain excess water.
- Transfer bulgur to a large mixing bowl and let cool slightly.
- Add black beans, corn, carrots, jalapeños, and shredded cheese.
- Drizzle with olive oil and lime juice, then sprinkle with salt and pepper.
- Toss everything together until evenly combined.
- Chill for 20–30 minutes for best flavor, or serve immediately.
Notes
- For extra flavor, stir in chopped cilantro or parsley.
- To make it vegan, use dairy-free cheese or omit cheese.
- Add avocado or grilled vegetables for variation.
- Can be served warm or cold.