Corn Tabouleh Salad

Recipe Ingredients

1 cup	237ml	Bulgur wheat
1 teaspoon	5ml	Garlic - minced finely
1 cup	237ml	Water
1/4 cup	59ml	Olive oil
1		Granny smith apple - cored cut into 1/4" dice
1/2 cup	80g / 2.8oz	Golden raisins
2 tablespoons	30ml	Fresh lemon juice
2 cups	125g / 4.4oz	Fresh corn kernels - cooked
1/2		Seedless cucumber - peeled cut into 1/4" dice
4		Ripe plum tomatoes - cut
1/4		Dice
3		Scallions - (with 3" of the, green left on) thinly sliced
		On the diagonal
1/2 cup	46g / 1.6oz	Basil leaves - minced
		Salt to taste
		Black pepper - freshly ground - to taste

Recipe Instructions

Bulgur 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 bulgur, garlic, water and olive oil in a large bowl. Mix together, then set aside for 30 minutes.

In another bowl, mix the diced Granny Smith apple and golden 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.

NOTE: If you like your corn very sweet (and who doesn't?), add 1 tablespoon of sugar to the boiling water before you cook the corn.

Source:
Elizabeth Powell

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