Corn Tabouleh Salad Recipe

Name: Corn Tabouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cracked wheat (bulgur); 1 teaspoon garlic finely minced; 1 cup water; 1/4 cup vegetable oil olive; 1 each apples granny smith, cored, 1/4 inch diced; 1/2 cup raisins, seedless 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 scallions, spring or 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 black pepper freshly ground, to taste

Servings: persons

1 cup cracked wheat (bulgur)
1 teaspoon garlic finely minced
1 cup water
1/4 cup vegetable oil olive
1 each apples granny smith, cored, 1/4 inch diced
1/2 cup raisins, seedless 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 scallions, spring or 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 black pepper freshly ground, to taste

1
Bulghur wheat is readily available in most supermarkets and specialty food stores.
2
If you prefer another grain, you can easily substitute cooked rice, barley or couscous.
3
When mixing the salad, use a fork to keep grains from sticking together.
4
Combine the bulghur, garlic, water and olive oil in a large bowl.
5
Mix together, then set aside for 30 minutes.
6
In another bowl, mix the diced apple and raisins with lemon juice to prevent the apple from discoloring.
7
After 30 minutes, fluff the bulgur well with a fork.
8
Add all the remaining ingredients, using a fork to combine and fluff the salad.
9
Per serving: 209 calories, 8 grams fat, no colesterol.
10
NOTE: If you like your corn very sweet, add 1 tablespoon of sugar to the boiling water before you cook the corn.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup cracked wheat (bulgur), 1 teaspoon garlic finely minced, 1 cup water, 1/4 cup vegetable oil olive, and more.

Yes, Corn Tabouleh Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn Tabouleh Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions