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

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