Mexican Bulgur Pilaf

1 cup uncooked bulgur
2 (16oz) cans black, pink or pinto beans, rinsed and drained
1 cup prepared salsa, or more to taste
2 scallions (white and light green parts), chopped
1/4 cup chopped cilantro
1 tsp ground cumin

1) In large saucepan, bring 2 cups water to boil. Stir in bulgur, and return to a boil. Reduce heat to low, cover and simmer gently until water is absorbed, about 15 minutes.
2) Fluff bulgur with fork, then stir in beans, salsa, scallions, cilantro and cumin. Increase heat to medium-low and cook, uncovered, stirring occasionally, just until heated through, about 5 minutes. Serve hot.

Review: Mmmm, this was so yummy. It had enough of a Mexican flavor to be spicy, but not hot. I couldn't have asked for a better flavor combo.