Mexican Bulgur Salad With Citrus-Jalapeño Vinaigrette

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Ingredients

1 cup uncooked bulgur or cracked wheat

1 cup boiling water

1 1/2 cups diced zucchini

1 cup fresh corn kernels (about 2 ears)

3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers

3 tablespoons minced fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

1/4 cup fresh orange juice

1/4 cup fresh lime juice

2 tablespoons minced seeded jalapeño pepper

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground cumin

Lime wedges (optional)

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