Toasted Bulgur Salad with Corn and Tomatoes

1 ½ c coarse bulgur

  1. Toast for 5-10 minutes in dry skillet, stirring occasionally to prevent scorching

2 ¾ c water

1 tsp salt

2) Boil salted water. Add bulgur. Simmer 20 minutes.

1 TB olive oil

2 c corn (4 – 6 ears)

                3) Saute corn in oil 3-4 minutes.

1 pint cherry tomatoes

¾ c scallions

3 TB red wine vinegar

                4) Toss everything. Salt and pepper to taste.



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