Tonight's dinner was a riff on my favorite Southwestern salad. For this version, I added in some cooked bulgur to add a different texture and flavor to the dish.
Southwestern Bulgur Salad (printer-friendly version)
makes one serving
1/4 cup bulgur
1/2 cup water
couple handfuls of organic baby spinach
about 1/4 cup salsa
1/2 cup black beans
1 small avocado, diced
handful of organic grape tomatoes
few shavings of vintage white cheddar cheese
sour cream [optional]
1. To cook the bulgur, add the bulgur and cold water to a small pot and bring to a boil. Once at a boil, cover the pot, reduce heat to low, and allow to simmer for about 15 minutes, or until all the water is absorbed.
2. Meanwhile, put together the rest of your salad. Toss the ingredients to mix, adding the bulgur once it is ready.
3. Garnish the salad with a few shavings of cheddar cheese and a small dollop of sour cream, if desired.
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