Toasted Corn & Bulgur Salad

About Us

Resources

About Wheat, Fiber & Grains

News Room

Grain Talk Blog

Recipes & Photos

NEW SFS Quantity Recipes - TESTED

100% Whole Wheat

Appetizers/Snacks

Baked Goods

Breakfast/Brunch

Desserts

Heart Healthy Recipes

Pasta and Entrees

Sandwiches/Wraps

Sides

Submitted Recipes

Whole Wheat

View All

Glossary

35th Anniversary Cookbook

Mom, the Everyday Athlete

"Just for Kids!"

Membership

Home

Recipe of the month

Dried Cranberry Oat Muffin

Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.

<< Return to Recipes List

Full Page | 3x5 Card | 4x6 Card |

Email This Recipe

Ingredients:
3/4 cup dry bulgur
1 1/3 cups water
1 teaspoon salt
1 cup fresh corn, cut from 2-3 ears; OR
1 cup frozen corn, thawed and drained
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/3 cup chopped scallions
2 tablespoons red wine vinegar, or to taste
1 teaspoon pepper

Directions: In a large, heavy, dry skillet, toast bulgur over medium heat 5 to 10 minutes, stirring occasionally until lightly browned. Add water and salt and bring to a boil. Reduce heat and simmer covered, 5 to 10 minutes or until water is absorbed. Remove from heat and let stand 10 minutes covered. Transfer to bowl and cool in refrigerator.

If using fresh corn, cut corn from ears and sauté in oil in a heavy skillet 5 to 7 minutes or until tender. Cool.

Add corn, tomatoes, scallions, vinegar and pepper to bulgur. Toss lightly and chill before serving.

Servings: 6 (side-salad servings)

Calories/Serving: 121

Nutrition: Each serving provides approximately: 121 calories; 4 g protein; 23 g carbohydrates; 5 g dietary fiber; 3 g fat (0 g saturated); 0 mg cholesterol; 24 mcg folate; 1 mg iron; 399 mg sodium.

Source: Wheat Foods Council

Average Rating:

<< Return to Recipes List

Comments about this recipe

Brooke	10/9/2007 11:40 AM
hey, this recipe was great! and me and my children loved making it! thanks!
Vikki	10/3/2007 4:15 PM
Hi Sandy, You are so right, it should have been 1 1/3 cups not 1/3. Please accept our apologies.
Sandy Kaye	5/20/2007 3:53 PM
This is a fabuous recipe, but I suspect an error in the amount of water called for, which is not nearly enough to soften the bulgur wheat. I used bulgur # 2 (out of a scale of 1-4 available in the Jon's market here in Los Angeles), so maybe that accounts for the difference. To save a little time, after toasting the wheat, I added the olive oil and the corn together with the water (I used at least a cup more than called for) and cooked it all together, then chilled it and added the remaining ingredients later, including a bit more oil. This dish is very flavorful and has eye appeal. I plan to make it (as well as copies of the recipe) for the people in my diabetic support group. Thanks so much! Looking forward to trying other recipes on this site.

Write a review for this recipe

Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:

Recipe Details