I wasn’t really in the mood to cook anything last night, so I decided that some frozen veggie burgers were the way to go. The burgers were a “tex mex” variety- with corn, black beans, etc., and I decided to try out Carrie’s twist on tabbouleh for a side dish. I didn’t have her recipe in front of me and I was too lazy to turn on the computer, so I decided to wing it. The outcome was awesome! The leftovers are even better. Here is how I made my version of Carrie’s version of Mexican style tabbouleh :

Mexican Style Tabbouleh Salad

1/2 cup bulgur wheat

1 cup water

1 cup frozen corn kernals

1 cup beans (any kind will do)

1/2 red onion, diced and soaked in several changes of water *

1/2 tomato, diced

1/2 mango, diced

1/2 cup cilantro

juice of 3 limes

1/4 cup olive oil

Put the bulgur in a pot with the water and bring to a boil. Cover, reduce heat, and simmer for about 15 minutes until the water is adsorbed. Meanwhile, in a large bowl, add the frozen corn (no need to defrost- the hot bulgur will do that for you), beans, tomato, onion, mango and cilantro. When the bulgur is cooked, add it to the bowl too. Add the lime juice, olive oil and S&P. Serve at room temperature or chilled.

* I really don’t care for raw onion too much, mostly because of the gross after taste it leaves in my mouth. I find that by soaking raw onion in several changes of water before I add it to a salad, it helps to counteract the yucky after taste.

I especially loved the addition of the mango. When I was a kid, my mom would make pasta salad in the summertime and would either add in some chopped nectarine or some grapes. It was so tasty to have a sweet bite of fruit in the middle of a savory, refreshing salad and I thought the mango would serve the same purpose here. If I would have had a jalapeño on hand, I may had added it as well. I will totally be making this again!