Salad of Bulgur, Corn and Avocado

• 1 cup bulgur
• 4 cups boiling water
• 1 ripe avocado
• 2 cups cooked corn kernels
• 1/4 cup lemon juice
• 1/2 cup chopped scallions
• 1/2 cup minced sweet red pepper
• 13 cup chopped fresh parsley
• 13 cup extra virgin olive oil
• Salt and freshly-ground black pepper to taste

1. Place bulgur in bowl, pour the boiling water over it and let soften for two hours.
2. Drain it well, squeezing out as much water as possible.
3. Transfer the bulgur to a serving bowl.
4. Peel, pit and dice the avocado.
5. Toss it gently with the lemon juice in a small bowl.
6. Mix the corn kernels, scallions, red pepper, parsley and olive oil with the bulgur.
7. Gently fold in the avocado and lemon juice.
8. Season to taste with salt and pepper and serve.

bulgur, boiling water, avocado, corn kernels, lemon juice, scallions, sweet red pepper, parsley, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/3583 (may not work)