Corn Tabouleh Salad
14 ingredients
10 steps
Ingredients
- 1 cup cracked wheat (bulgur)
- 1 teaspoon garlic finely minced
- 1 cup water
- 1/4 cup vegetable oil olive
- 1 each apples 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
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1Bulghur wheat is readily available in most supermarkets and specialty food stores.
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2If you prefer another grain, you can easily substitute cooked rice, barley or couscous.
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3When mixing the salad, use a fork to keep grains from sticking together.
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4Combine the bulghur, garlic, water and olive oil in a large bowl.
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5Mix together, then set aside for 30 minutes.
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6In another bowl, mix the diced apple and raisins with lemon juice to prevent the apple from discoloring.
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7After 30 minutes, fluff the bulgur well with a fork.
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8Add all the remaining ingredients, using a fork to combine and fluff the salad.
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9Per serving: 209 calories, 8 grams fat, no colesterol.
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10NOTE: 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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