Grilled Corn and Tomato Salad

Grilled Corn and Tomato Salad

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Ingredients
 2 Cups Grilled Sweet Corn- About 3 ears of corn
 1 Large Red Bell Pepper, Grilled and diced small
 1-2 T. Vegetable Oil
 1 Cup Feta Cheese, crumbled
 2 Pints Cherry or Grape Tomatoes
 1/2 Cup Minced Red Onions
 1 Tbs. Fresh Chopped Mint Leaves
 1 tea. Fresh Chopped Oregano
 2 Tbsp. Fresh Chopped Italian Parsley
 1 Tbsp. Freshly Squeezed Lime Juice
 1 Tbsp. Freshly Squeezed Lemon Juice
 ¼ Cup Extra Virgin Olive Oil
 2 Cups Cooked Bulgur Wheat
 Sea Salt and Fresh Cracked Pepper To Taste

Instructions
1

Remove the corn husks and silk from the ears of corn. Lightly brush with vegetable oil and grill over medium heat until a light char develops on all the corn. Cool and cut the corn off the cobs.

2

Prepare the peppers in the same fashion and grill whole until a light char appears. Be careful not to burn the skin. Set aside to cool and then dice small.

3

Combine cooked peppers, corn and all remaining ingredients in a large bowl. Season with salt and pepper to taste.

Bulgur Wheat How to Cook:
4

To cook, combine 1 1⁄2 cups medium-grain bulgur and 3 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. This will yield 5 cups, so store extra in the refrigerator for up to a week.

 

 

Ingredients

Ingredients
 2 Cups Grilled Sweet Corn- About 3 ears of corn
 1 Large Red Bell Pepper, Grilled and diced small
 1-2 T. Vegetable Oil
 1 Cup Feta Cheese, crumbled
 2 Pints Cherry or Grape Tomatoes
 1/2 Cup Minced Red Onions
 1 Tbs. Fresh Chopped Mint Leaves
 1 tea. Fresh Chopped Oregano
 2 Tbsp. Fresh Chopped Italian Parsley
 1 Tbsp. Freshly Squeezed Lime Juice
 1 Tbsp. Freshly Squeezed Lemon Juice
 ¼ Cup Extra Virgin Olive Oil
 2 Cups Cooked Bulgur Wheat
 Sea Salt and Fresh Cracked Pepper To Taste

Directions

Instructions
1

Remove the corn husks and silk from the ears of corn. Lightly brush with vegetable oil and grill over medium heat until a light char develops on all the corn. Cool and cut the corn off the cobs.

2

Prepare the peppers in the same fashion and grill whole until a light char appears. Be careful not to burn the skin. Set aside to cool and then dice small.

3

Combine cooked peppers, corn and all remaining ingredients in a large bowl. Season with salt and pepper to taste.

Bulgur Wheat How to Cook:
4

To cook, combine 1 1⁄2 cups medium-grain bulgur and 3 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. This will yield 5 cups, so store extra in the refrigerator for up to a week.

Grilled Corn and Tomato Salad
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