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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Bulgur and Corn Salad

Source: dLife

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

Nutrition Facts

Makes 3 servings
Amount Per Serving

Calories	153.7

Total Carbs	25.1 g

Dietary Fiber	5.6 g

Sugars	2.2 g

Total Fat	5.3 g

Saturated Fat	0.7 g

Unsaturated Fat	0.8 g

Potassium	290.8 mg

Protein	4.3 g

Sodium	49.2 mg

Dietary Exchanges 5.3 Fat, 0.3 Vegetables, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup cold water 0.5
0 1/2 cup wheat, bulgur, dry 1.0
1 each ears of corn 1.0
1 tbsp rice vinegar 1.0
1 tbsp olive oil 1.0
1 pinch salt 1.0
1 pinch black pepper 2.0
2 each fresh plum tomatoes 0.25
0 1/4 cup fresh basil

Directions

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).
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.
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.