Texas Tabbouleh

• 1 cup bulgur
• 2 cups boiling water
• 3 medium tomatoes
• 1 cup finely chopped red onion
• 2 green onions, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup lime juice
• 3 tablespoons canola oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup crumbled queso fresco or feta cheese

1. Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely.
2. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.

bulgur, boiling water, tomatoes, red onion, green onions, sweet red pepper, green pepper, peppers, fresh cilantro, lime juice, canola oil, garlic, salt, ground pepper, black beans, queso fresco

Taken from www.tasteofhome.com/recipes/texas-tabbouleh/ (may not work)