Ingredients
1 cup bulgur2 cups vegetable broth1/4 cup orange juice1/4 cup lime juice1 jalapeno pepper, seeded and minced2 tablespoons olive oil1/4 teaspoon ground cumin1 cup shredded carrots3 tablespoons minced fresh cilantro1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn, thawed3/4 cup shredded Monterey Jack cheeseSliced jalapeno pepper, optional
Preparation
Place bulgur and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, 12-15 minutes. Transfer to a large bowl; cool slightly.
For dressing, whisk together citrus juices, minced jalapeno, oil and cumin. Add 1/3 cup dressing to bulgur; stir in carrots and cilantro.
To serve, divide bulgur mixture among 4 bowls. Top with beans, corn, cheese and, if desired, sliced jalapeno. Drizzle with remaining dressing.
