Corn & Bulgur Salad with Cilantro & Lime

Bulgur is most often associated with Tabouleh, a Middle Eastern salad made with parsley and mint, and is, in fact, a staple in that part of the world. In this salad, bulgur takes on a Southwest flair with the additions of corn, lime and cilantro. Try serving this with your favorite Mexican dish as a substitute for the rice or as a side to the Spinach & Black Bean Burrito. If jalapeno is too spicy for your kids, just leave it out.

Number of Servings



  • 2 Tablespoons olive oil
  • 6 ears corn, kernels cut off
  • ¾ teaspoon salt
  • ¼ cup red onion, diced
  • 2 cups bulgur wheat, soaked and drained
  • 1 jalapeno pepper, seeded and diced
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • Cayenne pepper as needed
  • 1 Tablespoon fresh cilantro, chopped
  • 1 Tablespoon fresh sage, chopped


  1. Heat oil in a large sauté pan.  Add the corn and ¼ teaspoon salt and cook for 5  minutes.
  2. Remove the corn from the sauté pan and place in a mixing bowl along with the onions, bulgur, jalapenos, lemon and lime juices, remaining salt, and a few  pinches of cayenne and let sit for at least an hour.
  3. Toss in cilantro and sage just prior to serving.
Nutrition Facts