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coarse bulgur water salt extra-virgin olive oil fresh corn cherry tomatoes scallions red wine vinegar
Viewed: 20 - Published at: 2 months agoIngredients
- 1 1/2 cups coarse bulgur*
- 2 3/4 cups water
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 2 cups fresh corn (cut from 4 to 6 ears)
- 1 pint vine-ripened cherry tomatoes, halved
- 3/4 cup chopped scallions
- 3 tablespoons red-wine vinegar, or to taste
- *Coarse bulgur is available at natural foods stores and many supermarkets.
Method
- 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.
- Transfer bulgur to a bowl and cool.
- In a saucepan bring water with salt to a boil and stir in toasted bulgur.
- Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed.
- Remove pan from heat and let bulgur stand, covered, 10 minutes.
- Transfer bulgur to bowl and cool.
- 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.
- Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine.
- Salad may be made 6 hours ahead and chilled, uncovered.
- Serve salad at room temperature.
