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Tex-Mex Tabbouleh

Tex-Mex Tabbouleh
By Donna Plunkett

In my prior life when I was not a Vegan, I loved scouring Bon Appétit for recipes and saved years of the magazine, as they were treasures for future dinner parties and ideas for trying new foods and cooking techniques and gadgets. There was a column, R.S.V.P., each month where readers would share recipes or asked the editor to ask a chef from their favorite restaurant for a recipe for a dish they had tried in his or her restaurant. This recipe came from a woman in New York City. She said it was from Mike’s Curbside, a little stand outside her office building in NYC. It is hard to say if Mike’s Curbside stand is still in business. I too have moved on and have given away all my old Bon Appétit’s, but there are many favorite recipes from my prior life I still make that are Vegan or can be adapted to become Vegan and this is one of them. I have made this recipe for years and have always received great reviews. It is a great dish to make for barbecues and potlucks and it is Vegan.

Serves 4 to 6 Servings

• 1 cup water
• ½ cup tomato juice
• 2 tsp. ground cumin
• ½ tsp. salt
• 1/8 tsp. dried crushed red peppers
• 1/8 tsp. cayenne pepper
• 1 cup bulgur*
• 1 10 oz. package frozen corn, thawed and drained
• 1 15.25 oz. can black beans, drained and rinsed (optional)
• 3 large fresh plum tomatoes, seeded, diced
• 1 small red onion finely diced
• 1 small green bell pepper, finely diced
• 1 small cucumber, peeled, seeded, finely diced
• 5 TBS. canola oil
• ¼ cup chopped fresh cilantro
• 3 TBS. red wine vinegar
• 2 large garlic cloves, minced
• Dash of hot pepper sauce (such as Tabasco or Sriracha Sauce)

1. Combine first 6 ingredients in a medium saucepan. Bring to a boil. Stir in bulgur. Remove from heat. Cover; let stand until bulgur is tender, liquid is absorbed and mixture is at room temperature, about 1 hour.
2. Fluff bulgur with fork. Transfer to large bowl. Add corn, black beans, tomatoes, red onion, green bell pepper and cucumber and toss gently.
3. Whisk oil, cilantro, vinegar, garlic and hot pepper sauce in medium bowl to blend. Pour over vegetable mixture. Toss to coat. Season to taste with salt, pepper and additional hot pepper sauce, if desired.
4. Cover and refrigerate 1 hour to allow flavors to blend. (Can be prepared 6 hours ahead. Keep refrigerated.) Serve cold or at room temperature.

* Bulgur is available at natural foods stores and some supermarkets.

About the Author

Donna Plunkett and her husband, Terry, retired to the “Big City” five years ago after living in Colorado Springs for 42 years. After our children grew up and left home after college and our parents passed, we decided to make the move to Denver. We absolutely love everything Denver has to offer; the arts and cultural events, restaurants, parks, hiking and biking trails, the Rockies games and especially how friendly everyone is here.

Before retiring, Donna was an Administrative Assistant to the Executive Director of a Visual Arts Foundation.

In our spare time, my husband and I love traveling to new places, spending time with our children and grandchildren, walking, exercising (especially Essentric’s classes) and enjoying everything Denver has to offer.

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