(from Quick Vegetarian Pleasures by Jeanne Lemlin)
1 ½ cups coarse-grain bulghur wheat (Gluten-free Substitute: Cooked Millet and/or Quinoa)
1 ½  cups fresh corn kernels
1 tomato, cut into small cubes
1 ½ cups  cooked green beans
3 Tbsp finely shredded basil
1/4 cup thinly slivered sweet white onion
1/3 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed OR 1/4 tsp garlic powder
1/2 tsp salt
Freshly ground black pepper to taste
Lettuce leaves, for garnish (optional)
1.  Place the bulghur in a large bowl.  Pour boiling water over it to cover by 2 inches.  Let soak 30 minutes, or until tender.  Place in a strainer and press out the liquid with the back of a large spoon.  Place the strained bulghur in a large serving bowl.
2. Stir in the corn, tomato, green beans, basil, and onion. 
3. In a separate bowl, beat together the olive oil, lemon juice, garlic, salt and pepper.  Pour it over the salad and mix well.  Let it sit 30 minutes, or cover and chill for up to 24 hours, then bring to room temperature before serving.
4. Place lettuce leaves on individual plates and spoon the salad on top (optional).

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