This zesty Cajun salad is a grain salad with an unexpected spin: bulgur wheat, corn, and kidney beans are flavored with fresh oregano and Cajun seasoning.
- Heat 1 1/2 cups water in a teapot. Place the bulgur wheat in a bowl or lidded container. When the water boils, pour the water over the bulgur and seal the container (or place plastic wrap over the top of the bowl). Allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
- Meanwhile, cut the tomatoes into bite sized chunks (cut cherry tomatoes in half). Slice the corn off the cob. Dice the green pepper. Finely dice the shallot. Chop the oregano. Drain the kidney beans and rinse them.
- When the bulgur is done, place it in a large bowl with the tomatoes, corn, green pepper, shallot, and beans. Then add the apple cider vinegar, olive oil, Cajun seasoning, fresh oregano, fresh ground pepper, and kosher salt (to taste). Mix and serve.
*Avoid coarse or extra-coarse bulgur, since the cooking instructions are different.
Notes: The amount of spice to add depends on the Cajun spice blend you purchase, and your tolerance for heat. Make sure to start conservatively, and taste until you find the desired spice level!
- Category: Salad
- Method: Stovetop
- Cuisine: Cajun Inspired
Keywords: Cajun Salad, Bulgur Salad, Bulgur Recipes, Cajun Recipes, Cajun Inspired, Vegan Salad Recipes, Salad Recipes, Healthy Salad Recipes