Source: dLife

Chilled corn, bulgar, and tomato salad with a tangy basil dressing.

Servings

1 cup cold water
0.5 cup wheat, bulgur, dry (cracked wheat)
1 ears of corn , husk and silk removed
1 tbsp rice vinegar
1 tbsp olive oil
1 pinch salt
1 pinch black pepper
2 fresh plum tomatoes , cut into 1/2-inch chunks
0.25 cup fresh basil , chopped

1 Using a 1-quart saucepan, heat water to boiling over high heat. Stir in bulgur, heat to boiling. Reduce heat to low, cover and simmer until liquid is absorbed (approximately 10 minutes).
2 In the meanwhile, place corn on plate in microwave oven. Cook on High, rearranging corn halfway through cooking, 2 to 3 minutes. Cool slightly until easy to handle. With sharp knife, cut corn kernels from cob.
3 In a large bowl, with fork, mix the vinegar, oil, salt, and pepper. Stir in warm bulgur, corn, tomatoes, and basil until well combined. If not serving right away, cover and refrigerate up to 4 hours.

Make sure corn is cooled so you don't burn yourself. Fiber-packed cracked wheat and corn salad.