Mexican Bulgur and Vegetable Salad

• 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.
3. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well.
4. Stir in remaining ingredients.
5. Season with salt and pepper and serve at room temperature.

boilinghot water, coarse bulgur, lemon juice, extravirgin olive oil, ground cumin, tomatoes, cucumber, jicama, cilantro, mint leaves, pine nuts

Taken from www.epicurious.com/recipes/food/views/mexican-bulgur-and-vegetable-salad-239694 (may not work)