INGREDIENTS:3 cups dry bulghur
5 1/3 cups water
4 tsps. salt
4 cups fresh corn, cut from approx. 10 ears; OR 4 cups frozen corn, thawed and drained
¼ cup olive oil
4 pints cherry tomatoes, halved
1 1/3 cups scallions, chopped
½ cup red wine vinegar, or to taste
4 tsps. pepperDIRECTIONS:1. In a large, dry skillet or pot, toast bulghur over medium heat 5-10 minutes, stirring occasionally until lightly browned. Add water and salt and bring to a boil; reduce heat and simmer covered, 5-10 minutes or until water is absorbed.

2. Remove from heat and let stand 10 minutes, covered. Transfer to a bowl and cool in refrigerator.

3. If using fresh corn, cut corn from ears and sauté in oil in a heavy skillet 5-7 minutes or until tender; cool.

4. Add corn, tomatoes, scallions, vinegar and pepper to bulghur. Toss lightly and chill before serving.NUTRITIONAL INFORMATION:Calories 117 (20% from fat); Fat 2.8g; Protein 3.5g; Carbohydrates 22g; Chol. 0mg (cholesterol per day 00%); Sodium 4mg (sodium per day 1%); Fiber 5g (fiber per day 25%)
SERVINGS:24 servingsFrom:Recipe from the Wheat Foods CouncilPHOTO CREDIT:Photo Credit: WHEAT FOODS COUNCIL