Did you know that you can soak bulgur, rather than cooking it? Plus, it's a whole grain. With the recent heat wave in Denver, bulgur has become a favorite (along with chilled watermelon and ice cream).
Place 1/2 cup bulgur in a medium bowl and cover with 2 inches of cold water. Soak for at least 30 minutes, while you chop the vegetables and prepare the dressing. (Alternatively, boil 1 cup water, add 1/2 cup bulgur, remove from heat and let sit about 20 minutes.)
In a large bowl, combine:
1/2 pint mini-peppers (or 1 large pepper), washed and chopped
2 roma tomatoes, washed, seeded, and chopped
1/2 a small red onion (washed), thinly sliced
1 bunch cilantro, washed and finely chopped
1 can black beans, drained and rinsed (or 1 and 1/2 cups cooked black beans)
In a small bowl, combine the dressing ingredients:
1 small jalepeno pepper, washed and finely minced (seed first if you prefer less kick)
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
Once the bulgur has soaked, drain and add to the large bowl of chopped vegetables. Pour dressing over the bulgur and toss to combine. Refrigerate about one hour before serving.