Late summer Corn & Tomato Salad

Although it already feels like Fall here in Portland, I wanted to post one more late summer recipe before I move on to all the yummy Fall foods. I really like this salad as it uses bulgur, one of my favorites grains. Bulgur has a nutty flavor and is really satisfying. I also love the basil in the salad as well. Enjoy!

• 1 cup bulgur wheat*
• 1 cup water
• ¼ olive oil
• 2 T fresh lemon juice
• 2 cups corn kernels (fresh or thawed frozen)
• ½ medium cucumber, diced
• 4 tomatoes, cut into ¼” dice
• 3 scallions (with about 3” of the green stem left on), thinly sliced
• ½ cup basil leaves, thinly sliced
• 1 t garlic powder
• sea salt and ground pepper to taste

Prep
1. Combine the bulgur and water and let soak for about 1 hour.
2. Mix in the olive oil and lemon juice. Then add remaining ingredients and stir gently to combine. Add salt and pepper to taste.
3. Serve right away or store in the fridge until ready to serve.