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Texas Tabbouleh

I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. —Tammy Davis, Arlington, Virginia
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    10 servings


  • 1 cup bulgur
  • 2 cups boiling water
  • 3 medium tomatoes
  • 1 cup finely chopped red onion
  • 2 green onions, thinly sliced
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/4 cup lime juice
  • 3 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup crumbled queso fresco or feta cheese


  • Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely.
  • Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.
Nutrition Facts
3/4 cup: 139 calories, 4g fat (1g saturated fat), 4mg cholesterol, 161mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Average Rating:
  • Gloria
    Jun 16, 2020

    I love this recipe the only thing I did different was to soak my bulgur in hot tomato juice and substitute blackeyed peas for the black beans. This was great at our family reunion. Brought home empty dish. 6 starts!!!!

  • kristieg
    May 30, 2016

    Prepared as directed. The response from folks, "It's okay". It was a lot of work for "okay".

  • icunrse
    May 22, 2016

    Delicious! I used Israeli couscous instead, because that's what I had at home. I couldn't stop eating it!

  • sbingen
    Mar 25, 2014

    Absolutely fabulous! Easy to make and really good for you!! This is a regular for me now!!

  • janeenj
    Oct 23, 2013

    I am always skeptical of recipes that are Texas adapted, but this is great. A good hearty salad or a vegetarian lunch. I substituted black eyed peas for black beans and cherry tomatoes, but still great. For a Texas taste, use queso fresco, not feta.

  • Klabadie4loves2eat
    Oct 6, 2013

    Interesting combination of flavors

  • Transformed50
    Sep 19, 2013

    I prepared this recipe for a food demo highlighting healthy grains. I used quinoa instead. Very nice, the feta cheese gave it nice tang. Beautiful colors

  • annrms
    Sep 8, 2013

    We enjoyed this recipe last night along with grilled lamb. The recipe is very easy to make...directions are clear...except one step is missing...doesn't say how to prep the tomatoes, but I chopped them like the other veggies. I used feta cheese and parsley instead of cilantro. I would make this recipe again and again.

  • dublinlab
    Aug 21, 2013

    Very nice. I took it to a pot luck and everyone enjoyed it. The black beans add a nice colour contrast.

  • MemoryBookMom
    Aug 17, 2013

    We just tried this for dinner this evening; healthy and delicious and now one of our favorites! The jalapeno gives it a nice kick!