Southwest Tabouli

I love making this as a dip for tortilla chips! I would double this recipe and take it to every football party in college. It is much healthier than most cheese-filled dips and all the vibrant colors makes for an attractive dish.

Ingredients:
1 cup uncooked bulghur wheat (cous cous can substitute)
1 cup boiling water
2 tomatoes, chopped
2 bell peppers (choose a pleasing color combination like green and orange)
1 (15 1/2-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper (for a spicier dish, I would add 1 teaspoon cayenne pepper)
1 (8 3/4-ounce) can no-salt-added corn kernels, drained
1/4 teaspoon salt
1/2 teaspoon grated lime rind (optional - depending on how fancy you are feeling)

Directions:
Cook bulghur wheat or cous cous according to the package directions, which are usually something like this:
"Place bulghur in a large bowl, and add 1 cup boiling water. Cover and let stand 30 minutes."

Combine all ingredients, mix and serve. *Note* If you double the recipe, make sure you have a BIG bowl to do the mixing in.

This dish will keep nicely in the fridge for a few days.