Southwest Bulgur Salad

Soooo tired. We just celebrated Fourth of July, with a pot-luck party. And man, I'm full. Three - or really, four - desserts turned out not to be a great idea. I had made cake balls, Dagmar brought two types of individual cheesecakes, and Lena made a Key Lime Pie. And we didn't just have dessert - we ate loaded potato skins, mac & cheese, pulled pork sandwiches with spicy cole slaw (awesome!) and fried onion strings.

So yes. Full.

This recipe will make you feel much healthier, though. It's a spicy, zesty, fresh side dish for the summer. Perfect with barbecued meat or chicken. I hope you'll try it, and like it.

Southwest Bulgur Salad
Serves 3-4

200 ml bulgur wheat
400 ml water
salt
1 red bellpepper
150 g cherry tomatoes
1 small red onion
1 large bunch fresh coriander
1 lime, juiced
1/2 tbsp olive oil
1/2 tsp cumin
salt, black pepper

Combine bulgur, water and salt in a pot, and bring to a boil. Cover with a lid, and cook on medium-low heat for 15 minutes or until tender. Rinse with cold water and drain.

Dice the peppers, tomatoes and onion, and finely chop the coriander. Mix with lime. olive oil, cumin, salt and pepper, and toss with the bulgur.

Recipe in Swedish:
Bulgur med spiskummin & lime