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.
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
How to Make It
Bring 1 cup water to a boil in a small saucepan.
Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.
Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.