Black Bean Bulgur Salad

• 1 cup bulgur
• 2 cups vegetable broth
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin
• 1 cup shredded carrots
• 3 tablespoons minced fresh cilantro
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 3/4 cup shredded Monterey Jack cheese
• Sliced jalapeno pepper, optional

1. Place bulgur and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, 12-15 minutes. Transfer to a large bowl; cool slightly.
2. For dressing, whisk together citrus juices, minced jalapeno, oil and cumin. Add 1/3 cup dressing to bulgur; stir in carrots and cilantro.
3. To serve, divide bulgur mixture among four bowls. Top with beans, corn, cheese and, if desired, sliced jalapeno. Drizzle with remaining dressing.

bulgur, vegetable broth, orange juice, lime juice, pepper, olive oil, ground cumin, carrots, fresh cilantro, black beans, frozen corn, shredded monterey jack cheese, jalapeno pepper

Taken from www.tasteofhome.com/recipes/black-bean-bulgur-salad/ (may not work)