Name: Mexican Bulgur and Vegetable Salad
Cook time: 40 min
Total time: 1 hr
Yield: Makes 8 (side dish) servings
Ingredients: 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

There have been Lebanese living in Latin America for more than 100 years, and the community in Mexico is particularly large, so creating a Mexican version of tabbouleh is not as odd as it might seem. This version is less time-consuming than the original, because cilantro can be chopped up, stems and all, whereas parsley leaves need to be picked off the stems.

Cooks' note:

Salad can be made 1 hour ahead and kept, covered, at room temperature.

Recipe notes

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