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Bulgur and Corn Salad
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 13 minutes
Difficulty: Easy

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

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