Corn Tabouleh Salad recipe
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Timings & Yeildings
Prepration : 30
Cooking : 0
Total : 30
Yeildings: 8servings
Direction and Ingredients
Amount Ingredient Preparation
1 cup cracked wheat (bulgur)
1 teaspoon garlic finely minced
1 cup water
1/4 cup oil olive
1 each apple granny smith, cored, 1/4 inch diced
1/2 cup raisins 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 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 pepper freshly ground, to taste
 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 3 minutes.

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

After 3 minutes, fluff the bulgur well with a fork. Add all the remaining ingredients, using a fork to combine and fluff the salad.

Per serving: 29 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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