Salad of Bulgur, Corn and Avocado
Published July 27, 1991
- Total Time
- 2 hours 30 minutes
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Ingredients
1 cup bulgur
4 cups boiling water
1 ripe avocado
2 cups cooked corn kernels
¼ cup lemon juice
½ cup chopped scallions
½ cup minced sweet red pepper
⅓ cup chopped fresh parsley
⅓ cup extra virgin olive oil
Salt and freshly-ground black pepper to taste
Nutritional analysis per serving (6 to 8 servings)
26 grams carbs; 226 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 537 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place bulgur in bowl, pour the boiling water over it and let soften for two hours. Drain it well, squeezing out as much water as possible. Transfer the bulgur to a serving bowl.
- Step 2
Peel, pit and dice the avocado. Toss it gently with the lemon juice in a small bowl.
- Step 3
Mix the corn kernels, scallions, red pepper, parsley and olive oil with the bulgur. Gently fold in the avocado and lemon juice. Season to taste with salt and pepper and serve.
Private Notes