Cooking Directions

• Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the bulgur into the saucepan. Remove the saucepan from the heat. Let stand for 20 minutes.
• Stir the bulgur, picante sauce, beans, corn and cilantro in a medium bowl.  Serve immediately or cover and refrigerate until ready to serve.

Ingredients

• 1.25 cups Swanson® Chicken Broth
• 1 cup uncooked bulgur wheat
• 1 cup Pace® Picante Sauce
• 1 cup rinsed, drained black beans
• 1 cup drained whole kernel corn
• 0.25 cup chopped fresh cilantro leaves