Easy to a fault; I made this when I really was in no mood to cook; I conceded I’d soak some bulgur and chop a bunch of parsley (it had been washed and dried and waiting in the fridge, wrapped in kitchen towels and a plastic bag for at least 3 days). I was worried the parsley would turn yellowish and would have to be dumped.
This salad turned out delicious, to my great surprise. Chopped Italian (Lebanese) parsley, bulgur (soaked for 10 minutes in near boiling water), drained, a can of corn, and a smattering of spices. The key is to dress it with the classic fresh lemon juice and olive oil.
3 cups chopped Italian parsley
1 can (14 oz) corn, rinsed and drained
1/2 cup fine bulgur #1, soaked in near-boiling water for 10 minutes then drained well (press on it)
Dressing: 1/3 cup fresh lemon juice
1/3 cup olive oil
salt, to taste
pinch of red pepper powder
pinch of cumin
1. Place the chopped parsley, (very well) drained bulgur and drained corn in a bowl; add the dressing ingredients and combine gently. Serve.
The pomegranate trees are in full bloom now.
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