Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup dry bulgur
- ⅓ cups water
- 1 teaspoon salt
- 1 cup fresh corn cut from ears
- 1 tablespoon olive oil
- 1 pint cherry tomatoes halved
- ⅓ cup chopped scallions
- 2 tablespoons red wine vinegar
- 1 teaspoon pepper
Directions
In a large heavy dry skillet toast bulgur over medium heat for 10 minutes stirring occasionally until lightly browned.
Add water and salt and bring to a boil then reduce heat and simmer covered for 10 minutes.
Remove from heat and let stand 10 minutes covered.
Transfer to bowl and cool in refrigerator.
Sauté corn in oil in heavy skillet for 7 minutes.
Add corn, tomatoes, scallions, vinegar and pepper to bulgur.
Toss lightly and chill before serving.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Bulgur Recipes
Category:Corn Recipes
Category:Cherry tomato Recipes