Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Bulgar - Mexican Bulgar Salad With Citrus-jalapeno Vinaigrette
Famous Authors (View All Authors)
Beansandgrains - Bulgar -  Mexican Bulgar Salad With Citrus-jalapeno Vinaigrette Post by :ehome Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2712

Click below to download : Beansandgrains - Bulgar - Mexican Bulgar Salad With Citrus-jalapeno Vinaigrette (Format : PDF)

Beansandgrains - Bulgar - Mexican Bulgar Salad With Citrus-jalapeno Vinaigrette

1 cup uncooked bulgar or cracked wheat
1 cup boiling water
1 1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeno peppers
3 tablespoons minced fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeno peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime wedges, optional


Combine the bulgar and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently.

Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgar mixture; toss gently. Serve salad at room temperapure or chilled. Garnish with lime wedges, if desired.

1 1/2 cups: 371 cal, 11.4 g fat, 17.6g pro, 55.1g carb, 17 mg chol, 413mg sod.



If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Bulgar -  Taboulleh Salad Beansandgrains - Bulgar - Taboulleh Salad

Beansandgrains - Bulgar -  Taboulleh Salad
L cup fine bulgar wheat 3 cups finely chopped fresh parsley 1/4 cup chopped fresh mint 1 cup chopped green onions 4 med. tomatoes diced 1 cup fresh lemon juice salt and pepper Romaine lettuce leaves Combine all but Romaine lettuce, and let sit for about an hour--on a tray, spread romaine lettuce leaves, top with a generous portion of taboulleh, and each guest is to take a leaf, roll up with the taboulleh, and eat it.
PREVIOUS BOOKS

Beansandgrains - Broad Beans Fried Beansandgrains - Broad Beans Fried

Beansandgrains - Broad Beans Fried
Serves: 6 Cooking time: 15 minutes 500g very young broadbeans boiling, salted water flour for coating olive oil for frying lemon wedges for serving Wash broadbeans well. Remove tops and tails, pulling off the strings as they are removed. Drop broadbeans into boiling salted water, and boil rapidly for 5 minutes.Remove and drain well. Leave until dry. Roll broadbeans in flour to coat. Heat enough oil in a frying pan to coat base and shallow fry broadbeans over medium-high heat until golden brown, turning to brown evenly. Serve hot with the lemon wedges for squeezing onto broadbeans.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT