grill: bulgur and black bean salad with corn and chiles

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this may be a repost -- can't recall and didn't find it when i search in archive

 

 

 

* Exported from MasterCook *

 

Bulgur and Black Bean Salad with Grilled Corn and Chilies

 

Recipe By :Patti Bess

Serving Size : 8 Preparation Time :0:15

Categories : Grilling Patti Bess

Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Anaheim chili peppers (or 3)

Poblano chilies for a more piquant taste

1 ear of corn -- shucked and washed

1 tomato -- sliced in half crosswise

6 sliced green onions -- or more

15 ounces canned black beans -- rinsed

2 tablespoons cilantro -- chopped

1 cup bulgur

3 tablespoons olive oil

1/2 teaspoon salt

3 tablespoons white wine vinegar

1 3/4 cups water

Fresh ground black pepper

 

1. Light a fire in the charcoal grill or preheat a gas grill to medium-high.

When the fire is hot, lay the chilies, corn and tomato on the rack. Cover and

grill, turning them occasionally. Leave corn on the grill until light charred

marks are evenly distributed, about 8 to 10 minutes. Remove tomato when it is

softened and lightly charred on the edges, about 5 minutes. Set them aside to

cool.

 

2. Leave the chilies on the grill until they are charred all over --about 8

minutes. Place the hot chilies in a plastic bag to steam until they are cool

enough to touch.

 

3. In a medium saucepan, bring 13/4 cups of water to a boil. Add the bulgur and

salt, cover, reduce the heat to low, and cook until the bulgur has absorbed all

the water. This will take about 5 minutes. Remove from the heat and let stand,

covered, while preparing vegetables.

 

4. Remove the corn from the cob. Rub away the burned skin of the chilies and

chop fine. Dice the tomato. Add all these vegetables to a large salad bowl. Add

the bulgur, beans, green onions, olive oil, and vinegar. Season with a generous

grinding of black pepper.

 

5. Toss all ingredients and set aside for 30 minutes. Serve at room temperature.

Garnish with a slice of avocado and/or a spoonful of salsa. Nutrition Facts Per

Serving:

 

 

 

Source:

" Vegetarian Barbeque and Other Pleasures from the Harvest, Patti A. Bess

(1998) "

S(Collection:):

" Delicious! 7/99 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 174 Calories; 6g Fat (29.5% calories from

fat); 6g Protein; 26g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 308mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

NOTES : A couple handfuls of mesquite chips on the grill really bring out the

flavor of the chilies and corn in this hearty dish. Cooking Time: 5 minutes

Grilling Time: 30 minutes

 

Nutr. Assoc. : 2049 0 0 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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