Toasted Bulgur Salad with Corn and Tomatoes

• 1 1/2 cups coarse bulgur*
• 2 3/4 cups water
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 2 cups fresh corn (cut from 4 to 6 ears)
• 1 pint vine-ripened cherry tomatoes, halved
• 3/4 cup chopped scallions
• 3 tablespoons red-wine vinegar, or to taste
• *Coarse bulgur is available at natural foods stores and many supermarkets.

1. In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly.
2. Transfer bulgur to a bowl and cool.
3. In a saucepan bring water with salt to a boil and stir in toasted bulgur.
4. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed.
5. Remove pan from heat and let bulgur stand, covered, 10 minutes.
6. Transfer bulgur to bowl and cool.
7. While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender.
8. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine.
9. Salad may be made 6 hours ahead and chilled, uncovered.
10. Serve salad at room temperature.

coarse bulgur, water, salt, extravirgin olive oil, fresh corn, cherry tomatoes, scallions, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/toasted-bulgur-salad-with-corn-and-tomatoes-10122 (may not work)