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Nutrition Facts
Serving Size 1 (216g) Recipe makes 8 servings
Calories 104
Calories from Fat 45		(43%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 76mg		3%
Potassium 179mg		5%
Total Carbohydrate 14.7g		4%
	Dietary Fiber 3.6g	14%
	Sugars 6.7g
Protein 2.0g		3%
detailed view... how is this calculated?

Bulgur Wheat and Peach Salad

Recipe #380984 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Jul 10, 2009

Wow is this good and so easy! You could easily add a can of drained and rinsed black beans to make a fabulous vegan meal. I left out the mint and loved it. The recipe says feel free to make this a day ahead of time, as it refrigerates well. Recipe originally from Cooking Light July 2009.

SERVES 8 , 8 cups (change servings and units)

Ingredients

2 cups boiling water
1 cup uncooked Bulgar wheat
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups diced peeled peaches (about 2 medium)
2 cups diced peeled jicama
1 cup finely chopped fresh mint (optional)
1 cup canned black bean, rinsed and drained (optional)
1/4 cup sliced almonds (to garnish)

Directions

1
Combine boiling water and bulgur in a large bowl; let stand 45 minutes or until water is absorbed.
2
Combine juices and next 4 ingredients (through pepper), stirring well with a whisk.
3
Add peach and jicama to bulgur; toss to combine. Also add mint or beans if you are using them.
4
Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.
5
Serve with a sprinkling of almonds and a sprig of mint.