BULGUR SALAD

Made With:

Beverages

Pace® Picante Sauce- Mild

Low Sodium V8 Juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with 70 percent less sodium than regular V8 100% Vegetable juice.** It’s also an excellent source of potassium which helps maintain fluid balance and normal heart rhythm. Diets containing foods that are a good source of potassium and low in sodium may reduce the risk of high blood pressure and stroke.

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Tip

Serve with Lemon Herbed Grilled Chicken and 1/2 cup of fresh strawberries for a meal less than 500 calories. For a twist, stir in a squeeze of fresh lime juice.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 135
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 444mg
19%
Total Carbohydrate 28.7g
10%
Dietary Fiber 6.6g
26%
Protein 5g
10%
Vitamin A 3%
Vitamin C 3%
Calcium 3%
Iron 7%
Total Time

Not Available

Serving & Size

1 CUP

Yields

Picante sauce adds a burst of flavor to this simply fresh salad combining prepared bulgur wheat, black beans, corn and cilantro.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 135
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 444mg
19%
Total Carbohydrate 28.7g
10%
Dietary Fiber 6.6g
26%
Protein 5g
10%
Vitamin A 3%
Vitamin C 3%
Calcium 3%
Iron 7%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water 2 1/2  qt.
bulgur wheat 40 oz. qt.
1.Heat the water in a stockpot over medium-high heat and bring to a boil. Stir the bulgur into the stockpot. Remove the from heat. And let stand for 20 minutes.
CCP: Hold hot at 140 °F.
Made With:

Beverages

Pace® Picante Sauce- Mild

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Weight Measure
Pace® Picante Sauce- Mild 4 lb. qt.
black beans, canned, rinsed, drained 68 oz. qt.
whole kernel corn, drained 46 oz. qt.
cilantro, chopped 1 oz. cups
2. Stir the bulgur, Pace® Picante sauce, beans, corn and cilantro in a large bowl. Serve immediately or cover and refrigerate until ready to serve.
CCP: Hold hot at 140 °F if serving hot OR
CCP: Refrigerate at 41/45 °F (5/7 °C) or lower if serving cold.
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