I’ve been adapting my Green Beans & Bulgar recipe to make use of seasonal vegetables all Summer.

It’s August and sweet corn is terrific. As much as we like corn on the cob, it’s incomplete- not a meal. To be blunt, corn is not a super veggie. It’s high in carbohydrates, potassium and water; but falls a little short on the vitamin count. I’ll serve this corn salad as a side dish.

  • 5 cups blanched sweet corn kernels
  • 1/2 cup bular wheat (can substitute couscous for bulgar, cooking method is the same)
  • 1 tomato, chopped
  • 1/4 cup chopped parsley (optional)
  • 1/2 cup chickpeas (optional)
  • 1/3 cup Olive oil
  • 1 Tablespoon lemon juice
  • 2 tsp brown mustard (we like Dijon)
  • salt & pepper

Dress the salad 30 minutes or more before serving- but do not refrigerate before serving.

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