Tonight I cooked a kielbasa on the grill for dinner. That was simple. We enjoyed it with a side dish that I had made on Sunday called Texas Tabbouleh.

Start by boiling 2 cups of water. Add 1 cup of bulgur. Let stand, covered, for about 30 minutes or until the water is absorbed. Stir about every 10 minutes to help the water get absorbed. Allow to bulgur to cool completely before mixing it in with the rest of the ingredients.

While the bulgur is cooling, combine 3 medium diced tomatoes, 1 cup finely chopped red onion, 2 thinly sliced green onions, 1 cup chopped red pepper, 2 seeded and chopped jalapeno peppers, 1/2 cup fresh chopped cilantro leaves, 1/4 cup lime juice, 3 tablespoons canola or olive oil, 2 minced garlic cloves, and salt and pepper to taste. Add 1 15-ounce can rinsed black beans. Add bulgur when it is cooled. Refrigerate. When you serve it, you can crumble some feta or queso fresco into the salad if you desire.

The salad was a good side dish to enjoy with the kielbasa. And since I had made the salad on Sunday, it only took a few minutes to make the meal tonight.

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