Black Bean Bulgur Salad
A quick, filling, and healthy Mexican-inspired grain salad with bulgur, black beans, corn, carrots, and jalapeño dressed with olive oil and lime.
Ingredients
Salad Ingredients
- 1 cup bulgur wheat, uncooked Quick-cooking version can be substituted.
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn kernels (fresh, frozen and thawed, or canned) Canned fire-roasted corn can be used for a smoky flavor.
- ½ cup shredded carrots
- 1 fresh jalapeño, thinly sliced Remove seeds for milder heat.
- ½ cup shredded cheese (cheddar or Monterey Jack) Omit or use a plant-based alternative for a vegan dish.
- 2 tablespoons olive oil
- 1 lime, juiced (about 2 tablespoons)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Bring 2 cups of water to a boil in a medium saucepan.
- Add the bulgur, reduce heat to low, and simmer, covered, for 12–15 minutes until tender.
- Drain any excess water and transfer the bulgur to a large bowl. Let it cool slightly (around 5–10 minutes).
Mixing
- Add the drained black beans, corn, shredded carrots, thinly sliced jalapeño, and shredded cheese to the bulgur.
- Drizzle with olive oil and squeeze in the lime juice. Sprinkle on the salt and black pepper.
- Toss everything gently until evenly combined.
- Taste and adjust salt, lime, or jalapeño as needed.
Chilling
- Chill in the fridge for 20–30 minutes for the best flavor, or serve immediately if you prefer it warm.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For the best texture, avoid freezing; if needed, omit the cheese before freezing and add it fresh after thawing.