Recipes > Caribbean Bulgur Salad with mojo dressing

Caribbean Bulgur Salad With Mojo Dressing

Details

We love this salad for its punchy tropical flair and depth of island flavor. Red beans, coconut, and pineapples mingle with chiles, bell peppers, and a bounty of fresh parsley—and it's all tossed in a bouncy citrus dressing. Allow extra time to prepare the bulgur if you are making this recipe from start to finish in one day.
  • Serves: 3
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 346
  • Success Rating: 0% (?)
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Steps

Step 1: Make the Salad Fixings

Make the Salad Fixings
  • 1 1⁄4 cups bulgur (≈3 1⁄3 cups cooked)
  • 1 1⁄2 (15-oz) cans kidney beans drained & rinsed (≈2 1⁄4 cups)
  • 1 1⁄2 red bell peppers finely chopped (≈1 1⁄2 cups)
  • 6 oz pineapple finely chopped (≈3⁄4 cup)
  • 1⁄3 red onion finely chopped (≈1⁄3 cup)
  • 3 tablespoons unsweetened coconut flakes
  • 3⁄4 Scotch bonnet pepper seeded & minced (see tip)
  • freshly ground black pepper
  • sea salt
  • FOR THE MOJO DRESSING:
  • 3⁄4 teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 3 cloves garlic, minced (≈1 tablespoon)
  • 1⁄3 teaspoon dried oregano
  • 1⁄3 teaspoon ground cumin

Method

PREPARE GRAINS
Prepare bulgur according to package instructions. Let cool, then fluff bulgur with a fork. Chill in the refrigerator.

PREPARE SALAD
In a bowl, combine cooked bulgur, kidney beans, bell peppers, pineapples, parsley, red onions, coconut flakes, and chiles.

MAKE MOJO DRESSING
In a small bowl, whisk lime zest, lime juice, orange juice, garlic, oregano, and cumin with 3 tablespoons water.

SERVE
Add mojo dressing to salad and toss to combine. Season with salt and pepper to taste.

Chef's Notes

Suggested adult serving: 2½ cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

RECIPE TIPS
Scotch Bonnet Chile: Adjust chile amount according to your tolerance for fiery heat, and feel free to swap in (equally scorching!) habañeros if you’d prefer.

GLUTEN-FREE?
For a gluten-free version, substitute millet or brown rice for the bulgur.

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