Tomato and Corn Bulgur Salad

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Tomato and Corn Bulgur Salad Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower

You can make this fresh, summery picnic dish up to two days ahead. If you'd like a fresh herb garnish, pack the leaves separately, and sprinkle onto the salad shortly before serving.

Serves 8 (serving size: 3/4 cup)


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1 cup water
1 cup cracked bulgur wheat
3/4 cup basil leaves
1/3 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
5/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups halved cherry tomatoes
1 1/4 cups fresh corn kernels
3/4 cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
1/4 cup toasted pine nuts
2 bacon slices, cooked and crumbled


Hands-on: 15 Minutes
Total: 30 Minutes

1. Bring 1 cup water to a boil in a small saucepan.

2. Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.

3. Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.

4. Use a fork to fluff the bulgur. Add the dressing, tomatoes, corn, onion, and pine nuts to the grains; toss to combine. Sprinkle with crumbled bacon.

Created date

April 2015

Nutritional Information

Calories 212
Fat 13.4 g
Satfat 1.9 g
Monofat 7.9 g
Polyfat 2.7 g
Protein 5 g
Carbohydrate 21 g
Fiber 4 g
Cholesterol 2 mg
Iron 1 mg
Sodium 205 mg
Calcium 17 mg