Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dry bulgur (cracked wheat) |
| 2 cups | Water |
| 1 can | (15 ounce) black beans, drained and rinsed |
| 1 cup | Cooked frozen corn niblets |
| 1 cup | Chopped cucumber, peeled and seeds removed |
| ½ cup | Chopped red onion |
| ½ cup | Chopped fresh parsley |
| 1 | Fresh tomato, chopped |
| 1 small | Red pepper, chopped |
| ¼ cup | Fresh lemon juice |
| 2 tablespoons | Balsamic or wine vinegar |
| 2 | Cloves minced garlic |
| Freshly ground pepper | |
| ¼ teaspoon | Salt-free seasoning (Morton's or Mrs. Dash) |
Bring water to a boil and stir in the bulgur. Then cover the pan tightly, remove from the heat and let stand for 20 to 30 minutes, or until the bulgur is soft. Squeeze or drain off any remaining liquid. Add the remaining ingredients and toss until thoroughly mixed. Cover and refrigerate overnight. Serve as a salad, or as a side dish. Serves 6. 214 Calories, 1⅒ gms Fat, ⅕ gms Saturated Fat, 0 mg Cholesterol. This recipe is 5% fat. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Kathy Bohaty" <KathysWaltz@...> on Apr 3, 97