Tabbouleh Salad

[Guest guest]

A middle Eastern salad with a mexican twist

 

Salad

 

1/2 cup bulgar wheat

1 cup water

2 tomatoes, seeded and chopped

1 cup chopped fresh parsley

1/2 cup shredded carrot

1/4 cup sliced green onion

1 (2 1/4 oz) can sliced ripe olves, drained

1 tbsp. chopped fresh cilantro

 

Dressing

 

1/2 cup Picante Sauce

2 tbsp. lemon juice

2 tbsp. olive oil

1/2 tsp. salt

1/4 tsp. coarsely ground pepper

 

In medium bowl combine bulgar wheat and water. Let it stand for 30

minutes. Drain and squeeze excess moisture.

 

In large bowl combine bulgar wheat with remaining salad ingredients and

mix well.

 

In a small bowl combine all salad ingredients, miss well and toss with

Salad. Refridgerate for 30 minutes.

 

Serve 6 to 8