Prep Time 25 minutes Cook Time 45 minutes
This wholesome, summery salad balances nutty wheat with the crunch of cukes, the tang of cherries and limes, the sweetness of corn, and the fresh flavor of herbs - and it makes the perfect take-along for picnics, potlucks, and barbeques. Of course, if corn is in season where you live, feel free to substitute fresh kernels, cut from the cob and simmered for a minute or two until just tender; you'll need four or five ears.
by Catherine Newman
What you'll need
- 1 cup bulgur wheat
- 1 cup boiling water
- 1/2 cup dried cherries
- 1 pound frozen corn, thawed
- 1/2 English cucumber, seeded and diced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt (or half as much table salt)
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped mint
How to make it
- In a large bowl, pour the boiling water over the bulgur and allow it to sit, covered, for 20 minutes. Meanwhile, cover the cherries with hot tap water and leave them to soak.
- When the bulgur has soaked, fluff it with a fork and, if there is any standing water, drain it in a sieve. Add the corn and cucumber to the bowl, then whisk together the lime juice, olive oil and salt, and stir it into the salad.
- Finally, fold in the herbs and cherries, cover the salad, and allow it to rest at room temperature for an hour or so (or serve it straight away, if you need to). Taste for salt and lime juice and serve.
