SWEET CORN, ZUCCHINI, AND TOMATOES WITH BULGUR

Sweet Corn, Zucchini, and Tomatoes with Bulgur image

Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate and leafy in place of the arugula and radish sprouts.

Provided by Sarah Copeland

Categories Food & Cooking Salad Recipes

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 12

Previous Next

Ingredients

1 cup medium-grind bulgur
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 purple scallions, chopped (1/2 cup)
1 clove garlic, thinly sliced
2 medium green or yellow zucchini (12 ounces), halved lengthwise and cut into 1/4-inch-thick slices (3 cups)
2 tablespoons unsalted butter
2 cups fresh corn kernels (from 2 ears)
1 to 2 beefsteak tomatoes (12 ounces), cored and chopped into 1-inch pieces
2 cups packed baby arugula
1/2 cup packed radish sprouts (optional)
Parmigiano-Reggiano, for serving (optional)

Steps:

Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.

*** Explore more Sweet Corn, Zucchini, And Tomatoes With Bulgur Recipes »

Comment
Leave a comment

Rashid Demaco

[email protected]

This dish is simple but packed with flavor. I love the combination of sweet and savory, and the bulgur adds a nice nutty flavor. I will definitely be making this again.

ritika shrestha

[email protected]

This recipe is a great way to use up leftover vegetables. I had some zucchini and tomatoes that were about to go bad, so I threw them in a pan with some bulgur and corn. The result was a delicious and healthy meal that I enjoyed for lunch.

Marwen

[email protected]

I've been looking for a healthy and flavorful vegetarian dish to add to my repertoire, and this recipe fits the bill perfectly. The vegetables were all fresh and perfectly cooked, and the bulgur added a satisfying heartiness to the dish. I will defin

Andrew Aman

[email protected]

This dish is incredibly easy to make and can be tailored to your own taste preferences. I added some chopped red onion and a pinch of cayenne pepper for a little extra kick. It was a perfect side dish for my grilled chicken.

Tomas Connolly

[email protected]

I'm not a huge fan of bulgur, but this recipe changed my mind. The bulgur was cooked perfectly and absorbed all the delicious flavors from the vegetables. I also love the addition of fresh herbs, which added a pop of brightness to the dish.

Brayton Dickerson

[email protected]

OMG! This dish was a hit at my last dinner party. The combination of sweet corn, zucchini, tomatoes, and bulgur was a burst of flavors that left everyone asking for seconds. The bulgur added a nice nutty flavor and a chewy texture that balanced the s

Name

Message