Salad of Bulgur, Corn and Avocado Recipe

Name: Salad of Bulgur, Corn and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur; 4 cups boiling water; 1 ripe avocado; 2 cups cooked corn kernels; 1/4 cup lemon juice; 1/2 cup chopped scallions; 1/2 cup minced sweet red pepper; ⅓ cup chopped fresh parsley; ⅓ cup extra virgin olive oil; Salt and freshly-ground black pepper to taste

Servings: persons

1 cup bulgur
4 cups boiling water
1 ripe avocado
2 cups cooked corn kernels
1/4 cup lemon juice
1/2 cup chopped scallions
1/2 cup minced sweet red pepper
⅓ cup chopped fresh parsley
⅓ cup extra virgin olive oil
Salt and freshly-ground black pepper to taste

1
Place bulgur in bowl, pour the boiling water over it and let soften for two hours.
2
Drain it well, squeezing out as much water as possible.
3
Transfer the bulgur to a serving bowl.
4
Peel, pit and dice the avocado.
5
Toss it gently with the lemon juice in a small bowl.
6
Mix the corn kernels, scallions, red pepper, parsley and olive oil with the bulgur.
7
Gently fold in the avocado and lemon juice.
8
Season to taste with salt and pepper and serve.

2422

kcal

Calories

261

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup bulgur, 4 cups boiling water, 1 ripe avocado, 2 cups cooked corn kernels, and more.

Yes, Salad of Bulgur, Corn and Avocado 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.

Salad of Bulgur, Corn and Avocado

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