Bulgur Wheat and Peach Salad

JanuaryBride's Note:

Wow is this good and so easy! You could easily add a can of drained and rinsed black beans to make a fabulous vegan meal. I left out the mint and loved it. The recipe says feel free to make this a day ahead of time, as it refrigerates well. Recipe originally from Cooking Light July 2009.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 8.0 cups

• 2 cups boiling water
• 1 cup uncooked Bulgar wheat
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 2 cups diced peeled peaches (about 2 medium)
• 2 cups diced peeled jicama
• 1 cup finely chopped fresh mint (optional)
• 1 cup canned black bean , rinsed and drained (optional)
• ¼ cup sliced almonds (to garnish)

Directions:

1. Combine boiling water and bulgur in a large bowl; let stand 45 minutes or until water is absorbed.
2. Combine juices and next 4 ingredients (through pepper), stirring well with a whisk.
3. Add peach and jicama to bulgur; toss to combine. Also add mint or beans if you are using them.
4. Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.
5. Serve with a sprinkling of almonds and a sprig of mint.