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.

Recipe by Cooking Light June 2015


Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

15 mins
30 mins
Serves 8 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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

Nutrition Facts

212 calories; fat 13.4g; saturated fat 1.9g; mono fat 7.9g; poly fat 2.7g; protein 5g; carbohydrates 21g; fiber 4g; cholesterol 2mg; iron 1mg; sodium 205mg; calcium 17mg.