Corn Tabouleh Salad

Name: Corn Tabouleh Salad
Yield: 8
Cuisine: Fusion
Ingredients: cracked wheat (bulgur); garlic; water; vegetable oil; apples; raisins, seedless; lemon; corn; cucumbers; tomatoes; scallions, spring or green onions; basil; salt; black pepper

Submitted by stephanie91

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

YIELD

8 servings

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

CUP CRACKED WHEAT (BULGUR)

TEASPOON GARLIC
finely minced

CUP WATER

CUP VEGETABLE OIL
olive

EACH APPLES
granny smith, cored, 1/4 inch diced

CUP RAISINS, SEEDLESS
golden

TABLESPOONS LEMON
juice, fresh

CUPS CORN
kernels, cooked, fresh

EACH CUCUMBERS
seedless, peeled, 1/4 inch diced

EACH TOMATOES
plum, ripe, 1/4 inch diced

EACH SCALLIONS, SPRING OR GREEN ONIONS
with 3 inches of the green left on, thinly sliced on the diagonal

CUP BASIL
leaves, thinly slivered *

X SALT
to taste *

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.