Toasted Bulgur Salad with Corn and Tomatoes

1. 1

   In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly.

2. 2

   Transfer bulgur to a bowl and cool.

3. 3

   In a saucepan bring water with salt to a boil and stir in toasted bulgur.

4. 4

   Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed.

5. 5

   Remove pan from heat and let bulgur stand, covered, 10 minutes.

6. 6

   Transfer bulgur to bowl and cool.

7. 7

   While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender.

8. 8

   Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine.

9. 9

   Salad may be made 6 hours ahead and chilled, uncovered.

10. 10

    Serve salad at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.