Tex-Mex Tabouleh

ingredients

1 Cup Water
1/2 Cup Tomato Juice
2 Teaspoons Ground Cumin
1/2 Teaspoon Salt
1/8 Teaspoon Crushed Red Pepper, dried
1/8 Teaspoon Cayenne Pepper
1 Cup Bulgur
1 Package Frozen Corn 10 Oz., thawed and drained
3 Large Plum Tomatoes, seeded and diced
1 Small Red Onion, finely diced
1 Small Green Bell Pepper, finely diced
1 Small Cucumber, peeled, seeded, dice
5 Tablespoons Vegetable Oil
1/4 Cup Fresh Cilantro, chopped
3 Tablespoons Red Wine Vinegar
2 Large Garlic Cloves, minced
1 Dash Tabasco Sauce

directions

Combine first 6 ingredients in medium saucepan. Bring to boil. Stir in bulgur. Remove from heat. Cover; let stand until bulgur is tender, liquid is absorbed and mixture is at room temperature, about 1 hour. Fluff bulgur with fork. Transfer to large bowl. Add corn, tomatoes, onion, bell pepper and cucumber and toss gently. Whisk oil, cilantro, vinegar, garlic and hot pepper sauce in medium bowl to blend. Pour over vegetable mixture. Toss to coat. Season to taste with salt, pepper and additional hot pepper sauce, if desired. Cover and refrigerate 1 hour to allow flavors to blend. Can be prepared 6 hours ahead. Keep refrigerated. Serve cold or at room temperature.

Source: lisa