TOASTED BULGAR SALAD WITH CORN AND TOMATOES
3/4 cup coarse bulgar
1 1/3 cup water
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
2 cups fresh corn kernels
1/2 pint cherry tomatoes, halved
2/3 cup chopped scallions
3 tablespoons red wine vinegar, or to taste
In a large skillet toast bulgar over a moderately high heat, stirring frequently, 5 -10 minutes, or until it makes a slight popping sound and is lightly browned. Transfer to a bowl and cool.
In a saucepan bring water and salt to a boil and then stir in the toasted bulgar. Reduce heat and simmer, covered, for about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgar stand for 10 minutes. Transfer to a bowl and cool.
While bulgar is cooking in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, for 2 – 3 minutes, or until just tender. Cool corn and add to bulgar with tomatoes, scallions, vinegar and salt and pepper to taste, tossing to combine.
Salad can be made 6 hours ahead and chilled, covered. Serve at room temperature.
It was still good three days later. The texture of the bulgar remained firm and the cherry tomatoes didn't leak and create a soupy mess which was my main worry.