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)
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.