Active Time
10 Mins
Total Time
25 Mins
Yield
Serves 4
Photo: Alison Miksch; Prop Styling: Kaye E. Clarke; Food Styling: Torie Cox

How to Make It

1    

Bring bulgur and water to a boil in a small saucepan over high. Reduce heat to low; cover and simmer until tender, about 5 minutes. Spread bulgur in an even layer on a baking sheet, and cool 10 minutes.

2    

Meanwhile, whisk together olive oil, vinegar, hot sauce, salt, sugar, and black pepper.

3    

Toss together black-eyed peas, corn, bell pepper, scallions, cilantro, jalapeño, cooked bulgur, and dressing. Top with queso fresco.

Chef's Notes

Add a handful of mixed greens for extra volume, or swap out the bulgur wheat for another hearty whole grain like quinoa or farro.