We love this salad for its punchy tropical flair and depth of island flavor. Red beans, coconut, and pineapples mingle with chiles, bell peppers, and a bounty of fresh parsley—and it's all tossed in a bouncy citrus dressing.
Allow extra time to prepare the bulgur if you are making this recipe from start to finish in one day.
Chef's notes
Suggested adult serving: 2½ cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Scotch Bonnet Chile: Adjust chile amount according to your tolerance for fiery heat, and feel free to swap in (equally scorching!) habañeros if you'd prefer.
GLUTEN-FREE?
For a gluten-free version, substitute millet or brown rice for the bulgur.
1 1⁄2 red bell peppers finely chopped (≈1 1⁄2 cups)
6 oz pineapple finely chopped (≈3⁄4 cup)
1⁄3 red onion finely chopped (≈1⁄3 cup)
3 tablespoons unsweetened coconut flakes
3⁄4 Scotch bonnet pepper seeded & minced (see tip)
freshly ground black pepper
sea salt
FOR THE MOJO DRESSING:
3⁄4 teaspoon lime zest
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
3 cloves garlic, minced (≈1 tablespoon)
1⁄3 teaspoon dried oregano
1⁄3 teaspoon ground cumin
PREPARE GRAINS
Prepare bulgur according to package instructions. Let cool, then fluff bulgur with a fork. Chill in the refrigerator.
PREPARE SALAD
In a bowl, combine cooked bulgur, kidney beans, bell peppers, pineapples, parsley, red onions, coconut flakes, and chiles.
MAKE MOJO DRESSING
In a small bowl, whisk lime zest, lime juice, orange juice, garlic, oregano, and cumin with 3 tablespoons water.
SERVE
Add mojo dressing to salad and toss to combine. Season with salt and pepper to taste.
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