Cajun Bulgur Salad - Daniel Fast

Cajun Bulgur Salad

by: a Couple Cooks

Makes: 4

What You Need

• 1½ cups bulgur wheat
• ¾ pound fresh tomatoes
• 3 ears corn
• 1 green pepper
• 1 shallot
• 10 sprigs fresh oregano
• 1 can kidney beans
• 4 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon Cajun spice blend
• Fresh ground pepper
• Kosher salt

What To Do

1. Heat 1½ cups water in a teapot. Place 1½ cups bulgur wheat in a bowl or lidded container. When the water boils, pour the water over the bulgur and seal the container (or place plastic wrap over the top of the bowl). Let the bulgur sit for about 15 minutes until the water is absorbed, then fluff with a fork.
2. Meanwhile, cut the tomatoes into bite sized chunks (cut cherry tomatoes in half). Slice the corn off the cob. Dice the green pepper. Finely dice the shallot. Chop the oregano. Drain the kidney beans and rinse them.
3. When the bulgur is done, place it in a large bowl with the tomatoes, corn, green pepper, shallot, and beans. Then add 4 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon Cajun seasoning (or more spending on the spice level of the blend), fresh oregano, fresh ground pepper, and kosher salt (to taste). Mix and serve.

Notes

Notes: The amount of spice to add depends on the Cajun spice blend you purchase, and your tolerance for heat. Make sure to start conservatively, and taste until you find the desired spice level! (Remember, you can always add more, but you can’t take it out!)
There are several methods for cooking bulgur; some methods use a 2:1 ratio of water to bulgur and let the bulgur sit for 30 minutes, but we found the 1:1 ratio and 15 minutes worked just as well. The cooking time also depends on the size of the grain; finer bulgur cooks faster. If you buy it in a package, follow the cooking directions; otherwise, follow the instructions below and make adjustments as necessary; the bulgur should be soft but chewy when done.