Bulgur Black Bean Salad with Tomato & Avocado

My friend gave me some cooked bulgur when we went camping together … in a way, I wonder if she gave it to me just so she could see what I would do with it. I brought it home. It sat in the fridge till I was nearly sure it must have gone bad already … and then, suddenly, I was craving Mexican food. Something with black beans and jalapenos and tomatoes and cilantro and onions. And then it occurred to me what to do with the bulgur: give it a KICK! I made this salad one day last week and munched, munched, munched all afternoon.

Last weekend my friend came up to my parents’ place for the first time EVER, with her hubby and youngest son. We ate antelope & venison that my dad cooked on the grill, dad’s garden potatoes mixed with peppers, spices and cheese and my tarragon roasted vegetables. Then the next day we munched on Dad’s fabulous fresh garden melons. I fed them caramel peach bread pudding, chocolate zucchini cake, and sandwiches made from the roasted veggies and grilled meat (yes, in that order).

And after we had eaten all of that, I remembered  the bulgur salad. Everyone was stuffed, but I made my friend taste a bite of it anyway, since she had given me the bulgur. She loved it, so I sent it home with her.

I played around a little with stuffing a couple tomatoes with the salad for a pretty presentation … what do you think? (Vegies in the background are stray bounty from my mom & dad’s garden … it’s everywhere!)

Bulgur Black Bean Salad with Fresh Tomato & Avocado

This is a hearty, spicy, flavorful salad that you could serve as a meal all by itself.

• 1 1/2 cups cooked bulgur
• 3/4 cup chopped sweet onion
• 1 cup cooked black beans, drained and rinsed
• 1 or 2 medium fresh garden tomatoes, chopped

Dressing:

• Juice of 1/2 lime
• 1/2 Tablespoon extra-virgin olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon honey
• Fresh cilantro or parsley
• 1 Tablespoon chopped jalapeno (use more or less jalapeno according to how hot & spicy you like it)

• 1/2 – 1 whole avocado, peeled, pitted, and chopped (I only had about 1/2 an avocado, but I think the salad would be tastier with more!)
• Garnish: cilantro or parsley leaves and a slice of fresh lime

Directions:

1. Toss together the cooked bulgur, onion, black beans, and tomatoes in a bowl and set aside.
2. In a separate small bowl, whisk together the lime juice, olive oil, cumin, honey, and cilantro (or parsley) until well blended. Gently fold the avocado pieces into the dressing to coat. (This will help keep the avocado from turning black.)
3. Pour the dressing over the salad and toss gently to mix. Garnish with a twisted slice of lime and some cilantro (or parsley) just before serving.

This recipe was shared at Fit & Fabulous Friday.