Corn tabouleh salad

8 servings

Ingredients

QuantityIngredient
1cupBulgur wheat
1teaspoonFinely minced garlic
1cupWater
¼cupOlive oil
1Granny Smith apple, cored and cut into 1/4\" dice
½cupGolden raisins
2tablespoonsFresh lemon juice
2cupsFresh corn kernels, cooked
½Seedless cucumber, peeled and cut into 1/4\" dice
4Ripe plum tomatoes, cut into 1/4\" dice
3Scallions (with 3\" of the green left on), thinly sliced on the diagonal
½cupBasil leaves, thinly slivered
Salt to taste
Freshly ground black pepper to taste

Directions

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.