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Corn Tabouleh Salad

Recipe name:
Corn Tabouleh Salad

Recipe category:
Rice

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Recipe details:

Ingredients
1	cup	bulghur wheat
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	tablespoon	lemon, juice, fresh
2	cup	corn, kernels, cooked, fresh
1/2	each	cucumber, seedless, peeled, 1/4 inch diced
4	each	tomatoes, plum, ripe, 1/4 inch diced
3	each	scallions, with 3 inches of the green left on, thinly sliced on the diagonal
1/2	cup	basil, leaves, thinly slivered
1		salt, to taste
1		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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Corn Tabouleh Salad

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