1/2 cup bulgur
1 medium Lebanese cucumber
1 large tomato
1/2 medium red or green bell pepper
1 - 14 ounce kidney or black beans, drained and rinsed
1 ripe avocado
1/2 cup chopped cilantro
Juice of 2 limes
2 tablespoon olive oil
1 medium clove garlic, crushed
Finely chopped fresh chilies or chili powder, to taste
1 teaspoon ground cumin
Several dashes Mexican hot sauce (optional)
Salt and pepper, to taste
1) Pour 2 cups of boiling water over the bulgur and let it sit for 20 to 30 minutes. You could also use about 2 cups of cooked rice or quinoa instead of bulgur. While it's soaking, dice the cucumber, tomato, and bell pepper. Put in a large bowl, along with the beans and cilantro. When the bulgur is done soaking, drain and gently squeeze out excess water, then add to the bowl.
2) Whisk together lime juice, olive oil, garlic, chilies (I used 3 serrano chilies and 1/4 teaspoon of habanero powder. I like it spicy), cumin, and hot sauce if using (I used Tapatio). Pour over salad and stir through, adding salt and pepper to taste. Dice the avocado and fold in gently. Preferably, let sit for a few hours before serving. The lime juice should keep the avocado from turning brown, or add the avocado immediately before serving.
Finely chopped red onion or shallots would also be good in this, but I didn't have any.
Source of recipe: I wrote this recipe.