Mexican Bulgur and Vegetable Salad Recipe

  • 1 cup boiling-hot water
  • 1/2 cup coarse bulgur
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 3 large plum tomatoes, seeded and cut into 1/4-inch dice
  • 1 cup diced (1/4-inch) cored seedless cucumber
  • 1 cup diced (1/4-inch) peeled jicama
  • 2 cups chopped cilantro
  • 1/2 cup chopped mint leaves
  • 3 tablespoons pine nuts, lightly toasted
  1. Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
  2. Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.