Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette - cooking recipe

Ingredients

1 cup Bulgar wheat
1 cup boiling water
1 1/2 cups zucchini, diced
1 cup corn
3/4 cup jalapeno jack cheese, diced
3 tablespoons cilantro, minced
1/4 cup scallion, chopped
1 (15 ounce) can black beans, drained & rinsed
1/4 cup orange juice
1/4 cup lime juice
2 teaspoons jalapenos, seeded & minced
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon salt

Preparation

Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
Add zucchini to black beans; stir gently.
Combine orange juice and remaining ingredients, stir well with a whisk.
Pour dressing over bulgur mixture and toss gently.
Serve and room temperature or chilled.