Corn Tabouleh Salad

Another salad substitute that's both scrumptious and entertaining for dinner with family or friends.

30 minutes Prep: 30 minutes Cook: 0 minutes

203 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	cracked wheat (bulgur)
1	teaspoon	garlic	finely minced
1	cup	water
1/4	cup	vegetable oil	olive
1	each	apple	granny smith, cored, 1/4 inch diced
1/2	cup	raisins, seedless	golden
2	tablespoons	lemon	juice, fresh
2	cups	corn	kernels, cooked, fresh
1/2	each	cucumbers	seedless, peeled, 1/4 inch diced
4	each	tomatoes	plum, ripe, 1/4 inch diced
3	each	scallions, spring or green onions	with 3 inches of the green left on, thinly sliced on the diagonal
1/2	cup	basil	leaves, thinly slivered
1	x	salt	to taste
1	x	black pepper	freshly ground, to taste

Directions

Bulghur 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.

Combine the bulghur, garlic, water and olive oil in a large bowl. Mix together, then set aside for 30 minutes.

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

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, add 1 tablespoon of sugar to the boiling water before you cook the corn.

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Nutrition Facts

Serving Size 201g

Amount per Serving

Calories 203 34% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 33.0g	11%
Dietary Fiber 6.0g	23%
Sugars 10.0g
Protein 4.0g	9%

Vitamin A	13%		Vitamin C	24%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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