Name: Toasted Corn & Bulgur Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3/4 cup dry bulgur; 1 1/3 cups Water; 1 teaspoon salt; 1 cup fresh corn (cut from 2-3 ears; OR); 1 cup frozen corn (thawed and drained); 1 tablespoon olive oil; 1 pint cherry tomatoes (halved); 1/3 cup chopped scallions; 2 tablespoons red wine vinegar (or to taste); 1 teaspoon pepper

Toasted Corn & Bulgur Salad

Prep Time 5

Cook Time 25

Total Time 30

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Servings

Ingredients

3/4 cup dry bulgur
1 1/3 cups Water
1 teaspoon salt
1 cup fresh corn cut from 2-3 ears; OR
1 cup frozen corn thawed and drained
1 tablespoon olive oil
1 pint cherry tomatoes halved
1/3 cup chopped scallions
2 tablespoons red wine vinegar or to taste
1 teaspoon pepper

Instructions

Preparation

1 In a large, heavy, dry skillet, toast bulgur over medium heat 5 to 10 minutes, stirring occasionally until lightly browned.2 Add water and salt and bring to a boil. Reduce heat and simmer covered, 5 to 10 minutes or until water is absorbed. Remove from heat and let stand 10 minutes covered.3 Transfer to bowl and cool in refrigerator.4 If using fresh corn, cut corn from ears and sauté in oil in a heavy skillet 5 to 7 minutes or until tender. Cool.5 Add corn, tomatoes, scallions, vinegar and pepper to bulgur. Toss lightly and chill before serving.
Source: Wheat Foods Council