Black Bean Bulgur

1 cup dry bulgur

2½ cups chicken broth or water

1 12-oz. can chickpeas, drained

1 12-oz. can black beans, drained

¼ cup chopped green onions, sautéed

1 cup chopped red pepper

1 cup chopped, peeled and seeded cucumber

2 tsp. Tabasco sauce

1 tsp. cumin

2 Tbsp. chopped cilantro

salt to taste (if using water)

1 12-oz. can cooked, drained corn (optional)
 

Either soak the bulgur in chicken broth or water overnight — OR — simmer for 15 minutes.  Let stand for 5 minutes.  Drain off excess liquid.

Sauté onions in a small amount of vegetable oil or soften in microwave oven.

Combine all ingredients and serve hot (with tortillas if desired).

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