Minty Bulgur Wheat and Peach Salad

This recipe comes from the July 2009 Cooking Light Magazine.  It was extremely light and fresh.  It made good leftovers the next day as well, the peach held up well and the jicama stayed crisp.

Minty Bulgur Wheat and Peach Salad
  • 2 cups boiling water
  • 1 cup uncooked bulgur wheat
  • 3 T lemon juice
  • 2 T Fresh lime juice (2 limes in the juicer)
  • 2 T EVOO
  • 1 T honey
  • 1/2 t salt
  • 1/4 t pepper
  • 2 c diced peach (2 medium)
  • 2 c diced peeled jicama
  • 1 c finely chopped mint


1. Combine boiling water and bulgur in a large bowl and let stand for an hour or until the water is absorbed.  (water was not absorbed in an hour for us)

2. Combine juices, EVOO, honey, salt and pepper.

3. Add peach, jicama (since jicama is pretty flavorless, dice it small to not overwhelm the bite but to add the desired crunch) and mint-we did not quite have enough mint.  oops.

4. Toss to combine.
5. Drizzle dressing mixture over bulgur mixture; toss to combine.

Chill 1 hour.  The recipe says it serves 8 1 cup servings.  We got about 6.

  • Calories: 162, Fat: 5.7g, Protein: 3.3g, Carb: 27.6g, Fiber: 6.6g; Iron: 2.2mg, Sodium 156 mg.

Serving suggestion: Balsamic Marinated Pork and Grilled Peaches.