I love tabbouleh and I love Texas so when I saw this recipe in Taste of Home, I knew I would make it.
1 cup bulgur
2 cups boiling water
3 medium tomatoes
1 cup finely chopped red onion
2 green onions, thinly sliced
1/2 cup ea: chopped red bell pepper and green bell pepper
2 jalapeno peppers, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup lime juice
3 table canola oil
2 garlic cloves, minced
1/4 teas salt
1/4 teas pepper
1 can (15 oz) black beans, drained and rinsed
1 cup (4 oz) crumbled queso fresco or feta cheese
Place bulgur in a large bowl; stir in boiling water. Let stand for 30 minutes, covered or until bulgur is tender and most of water is absorbed. Drain well, pressing out excess water. Cool completely.
Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans and toss to combine.
Refrigerate covered at least 30 minutes. Serve with cheese tossed in.