Chef's Notes
Suggested adult serving: 2½ cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Scotch Bonnet Chile: Adjust chile amount according to your tolerance for fiery heat, and feel free to swap in (equally scorching!) habañeros if you’d prefer.
GLUTEN-FREE?
For a gluten-free version, substitute millet or brown rice for the bulgur.
Step 1: Make the Salad Fixings
- 1 1⁄4 cups bulgur (≈3 1⁄3 cups cooked)
- 1 1⁄2 (15-oz) cans kidney beans drained & rinsed (≈2 1⁄4 cups)
- 1 1⁄2 red bell peppers finely chopped (≈1 1⁄2 cups)
- 6 oz pineapple finely chopped (≈3⁄4 cup)
- 1⁄3 red onion finely chopped (≈1⁄3 cup)
- 3 tablespoons unsweetened coconut flakes
- 3⁄4 Scotch bonnet pepper seeded & minced (see tip)
- freshly ground black pepper
- sea salt
- FOR THE MOJO DRESSING:
- 3⁄4 teaspoon lime zest
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 3 cloves garlic, minced (≈1 tablespoon)
- 1⁄3 teaspoon dried oregano
- 1⁄3 teaspoon ground cumin
PREPARE GRAINS
Prepare bulgur according to package instructions. Let cool, then fluff bulgur with a fork. Chill in the refrigerator.
PREPARE SALAD
In a bowl, combine cooked bulgur, kidney beans, bell peppers, pineapples, parsley, red onions, coconut flakes, and chiles.
MAKE MOJO DRESSING
In a small bowl, whisk lime zest, lime juice, orange juice, garlic, oregano, and cumin with 3 tablespoons water.
SERVE
Add mojo dressing to salad and toss to combine. Season with salt and pepper to taste.