Tabouli salad

Yield: 1 Servings

Measure Ingredient
1 cup Dry bulgur (cracked wheat)
2 cups Water
1 can (15 ounce) black beans, drained and rinsed
1 cup Cooked frozen corn niblets
1 cup Chopped cucumber, peeled and seeds removed
½ cup Chopped red onion
½ cup Chopped fresh parsley
1 \N Fresh tomato, chopped
1 small Red pepper, chopped
¼ cup Fresh lemon juice
2 tablespoons Balsamic or wine vinegar
2 \N Cloves minced garlic
\N \N Freshly ground pepper
¼ teaspoon Salt-free seasoning (Morton's or Mrs. Dash)

Bring water to a boil and stir in the bulgur. Then cover the pan tightly, remove from the heat and let stand for 20 to 30 minutes, or until the bulgur is soft. Squeeze or drain off any remaining liquid. Add the remaining ingredients and toss until thoroughly mixed. Cover and refrigerate overnight. Serve as a salad, or as a side dish. Serves 6. 214 Calories, 1⅒ gms Fat, ⅕ gms Saturated Fat, 0 mg Cholesterol. This recipe is 5% fat. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Kathy Bohaty" <KathysWaltz@...> on Apr 3, 97

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