Corn tabouleh salad

Yield: 8 servings

Measure Ingredient
1 cup Bulgur wheat
1 teaspoon Finely minced garlic
1 cup Water
¼ cup Olive oil
1 \N Granny Smith apple, cored and cut into 1/4\" dice
½ cup Golden raisins
2 tablespoons Fresh lemon juice
2 cups Fresh corn kernels, cooked
½ \N Seedless cucumber, peeled and cut into 1/4\" dice
4 \N Ripe plum tomatoes, cut into 1/4\" dice
3 \N Scallions (with 3\" of the green left on), thinly sliced on the diagonal
½ cup Basil leaves, thinly slivered
\N \N Salt to taste
\N \N Freshly ground black pepper to taste

Bulgur wheat is readily available in most supermarkets and specialty food stores. If you prefer another grain, you can easily substitute cooked rice, barley or couscous. When mixing the salad, use a fork to keep grains from sticking together.

1. Combine the bulgur, garlic, water and olive oil in a large bowl.

Mix together, then set aside for 30 minutes.

2. In another bowl, mix the diced Granny Smith apple and golden raisins with lemon juice to prevent the apple from discoloring.

3. After 30 minutes, fluff the bulgur well with a fork. Add all the remaining ingredients, using a fork to combine and fluff the salad.

Per serving: 209 calories, 8 grams fat, no colesterol.

NOTE: If you like your corn very sweet (and who doesn't?), add 1 tablespoon of sugar to the boiling water before you cook the corn.

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