Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette

1. Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.

2. Add zucchini to black beans; stir gently.

3. Combine orange juice and remaining ingredients, stir well with a whisk.

4. Pour dressing over bulgur mixture and toss gently.

5. Serve and room temperature or chilled.

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Nutrient	Quantity
Total fats	20.5431 g
Protein	71.1538 g
Carbohydrates	228.2398 g
Energy	1322.2454 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0605 g
Water	693.9652 g
Aspartic acid	8.3849 g
Calcium, Ca	454.8839 mg
Lutein + zeaxanthin	5302.4395 g
Fiber, total dietary	51.1026 g
Fatty acids, total saturated 22:0	0.0231 g
Carotene, beta	622.398 g
Niacin	9.6621 mg
Vitamin A, RAE	64.031 g
Arginine	4.2448 g
Riboflavin	0.8728 mg
Tocopherol, beta	0.0212 mg
Fatty acids, total polyunsaturated 15:0	0.0033 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1357 g
Fatty acids, total saturated 20:1	0.0518 g
Glutamic acid	10.8983 g
Stigmasterol	0.09 mg
Sodium, Na	64.3872 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1845 g
Total lipid (fat)	20.5431 g
Manganese, Mn	3.7422 mg
Fructose	5.8474 g
Proline	3.2321 g
Fatty acids, total saturated 16:0	3.0241 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7367 g
Sucrose	1.6739 g
Choline, total	253.3373 mg
Sugars, total	26.8984 g
Serine	3.7802 g
Fatty acids, total saturated 10:0	0.0344 g
Fatty acids, total saturated 18:0	0.4079 g
Fatty acids, total saturated 20:4 undifferentiated	0.0014 g
Vitamin B-6	1.3553 mg
Selenium, Se	10.8911 g
Ash	13.3566 g
Fatty acids, total saturated 18:1 undifferentiated	10.711 g
Pantothenic acid	4.2738 mg
Phenylalanine	3.7218 g
Beta-sitosterol	0.06 mg
Copper, Cu	2.7171 mg
Betaine	0.1345 mg
Thiamin	3.0177 mg
Methionine	1.0841 g
Iron, Fe	17.078 mg
Carbohydrate, by difference	228.2398 g
Phosphorus, P	1256.8329 mg
Folate, total	1440.5093 g
Tocopherol, gamma	0.3314 mg
Fatty acids, total saturated 4:0	0.0001 g
Alanine	3.2215 g
Valine	3.689 g
Fatty acids, total saturated 18:2 undifferentiated	3.0881 g
Glycine	2.7567 g
Carotene, alpha	30.5125 g
Glucose (dextrose)	7.3822 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	12.1007 mg
Isoleucine	3.0691 g
Tocopherol, delta	0.0004 mg
Fatty acids, total saturated 12:0	0.0072 g
Fatty acids, total polyunsaturated	4.15 g
Fatty acids, total saturated 14:1	0.0066 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	5.6989 g
Tocotrienol, alpha	0.031 mg
Vitamin A, IU	1345.6278 IU
Folate, DFE	1440.5093 g
Tryptophan	0.804 g
Vitamin C, total ascorbic acid	102.3019 mg
Phytosterols	30.342 mg
Fatty acids, total polyunsaturated 16:1 c	0.0096 g
Fatty acids, total polyunsaturated 18:1 c	0.6171 g
Fatty acids, total saturated 20:0	0.0681 g
Starch	8.265 g
Tyrosine	2.0232 g
Vitamin K (phylloquinone)	95.0451 g
Fatty acids, total saturated	3.5956 g
Histidine	1.9365 g
Fatty acids, total monounsaturated	10.9713 g
Threonine	2.9091 g
Folate, food	1440.5093 g
Fatty acids, total polyunsaturated 17:0	0.0081 g
Fatty acids, total polyunsaturated 24:0	0.01 g
Cryptoxanthin, beta	281.5275 g
Vitamin E (alpha-tocopherol)	3.3948 mg
Magnesium, Mg	609.1553 mg
Lysine	4.6747 g
Potassium, K	5488.5703 mg
Cystine	0.7478 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	0.25 cup	27.9	6.448	0.124
Salt	0.25 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Zucchini	1.5 cups	31.62	5.7846	0.5952
Corn	1 cup	124.7	27.115	1.9575
Water	1 cup	0	0	0
cilantro	3 tablespoons	0.69	0.1101	0.0156
lime juice	0.25 cup	15.125	5.0941	0.0424
jalapeño	2 teaspoons	1.0875	0.2438	0.0139
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
black bean	1 can	991.8141	181.3769	4.1301
scallion	0.25 cup	8	1.835	0.0475
bulgar wheat	1 cup	0	0	0
jalapeno jack cheese	0.75 cup	0	0	0