Bulgur And Black Bean Salad With Grilled Corn And Chilies Recipe
- 2 x -3 Anaheim chilies (Poblano chilies for a more piquant taste)
- 1 x ear of corn, shucked and washed
- 1 x tomato, sliced in half crosswise
- 6 x -7 sliced green onions
- 1 x (15-ounce) can black beans, rinsed and liquid removed
- 2 Tbsp. cilantro, minced
- 1 c. bulgur
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp salt
- 3 Tbsp. white wine vinegar
- 1 3/4 c. water Fresh grnd black pepper
- 1.
- Light a fire in the charcoal grill or possibly preheat a gas grill to medium-high.
- When the fire is warm, lay the chilies, corn and tomato on the rack.
- Cover and grill, turning them occasionally.
- Leave corn on the grill till light charred marks are proportionately distributed, about 8 to 10 min.
- Remove tomato when it is softened and lightly charred on the edges, about 5 min.
- Set them aside to cold.
- 2.
- Leave the chilies on the grill till they are charred all over-about 8 min.
- Place the warm chilies in a plastic bag to steam till they are cold sufficient to touch.
- 3.
- In a medium saucepan, bring 1 3/4 c. of water to a boil.
- Add in the bulgur and salt, cover, reduce the heat to low, and cook till the bulgur has absorbed all the water.
- This will take about 5 min.
- Remove from the heat and let stand, covered, while preparing vegetables.
- 4.
- Remove the corn from the cob.
- Rub away the burned skin of the chilies and chop fine.
- Dice the tomato.
- Add in all these vegetables to a large salad bowl.
- Add in the bulgur, beans, green onions, extra virgin olive oil, and vinegar.
- Season with a generous grinding of black pepper.
- 5.
- Toss all ingredients and set aside for 30 min.
- Serve at room temperature.
- Garnish with a slice of avocado and/or possibly spoonful of salsa.
chilies, corn, tomato, green onions, black beans, cilantro, bulgur, extra virgin olive oil, salt, white wine vinegar, water
Taken from cookeatshare.com/recipes/bulgur-and-black-bean-salad-with-grilled-corn-and-chilies-94924 (may not work)