mexican-bulgur-and-vegetable-salad-239694.json

{
    "directions": [
        "Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.",
        "Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature."
    ],
    "ingredients": [
        "1 cup boiling-hot water",
        "1/2 cup coarse bulgur",
        "1/4 cup fresh lemon juice",
        "1/4 cup extra-virgin olive oil",
        "1 teaspoon ground cumin",
        "3 large plum tomatoes, seeded and cut into 1/4-inch dice",
        "1 cup diced (1/4-inch) cored seedless cucumber",
        "1 cup diced (1/4-inch) peeled jicama",
        "2 cups chopped cilantro",
        "1/2 cup chopped mint leaves",
        "3 tablespoons pine nuts, lightly toasted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Tomato",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Lemon",
        "Mint",
        "Pine Nut",
        "Cucumber",
        "Healthy",
        "Vegan",
        "J\u00edcama",
        "Cilantro",
        "Bulgur",
        "Gourmet",
        "Sugar Conscious",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Mexican Bulgur and Vegetable Salad",
    "url": "http://www.epicurious.com/recipes/food/views/mexican-bulgur-and-vegetable-salad-239694"
}