It’s high summer, and we can’t get enough of the produce that’s flooding the markets – and our garden! We still can’t bring ourselves to fire up the stovetop or oven – partially because of the heat, but mainly because it tastes so good fresh!
We’ve been hooked on veggie and grain salads, which are a wonderful way to enjoy the raw goodness. This recipe uses not only a few of my favorite seasonal veggies (sweet corn and garden tomatoes), but a new favorite grain – bulgur wheat.
Ever eaten bulgur? (It’s commonly used in tabbouleh.) Not only does it have a delicious chewy texture, nutty flavor, and a high nutritional content, but it cooks in just 15 minutes! And all you have to do is boil some water in a teapot. Now that’s my kind of cooking!
While bulgur is most often served with Mediterranean flavors, I came across this idea for serving it with Cajun spices, which was the perfect compliment to the sweet corn and kidney beans I was hoping to use. The combination of flavors was perfect, and a nice change from the Mediterranean or Latin flavors we tend towards.
I loved the mix of textures and flavors in this salad, with the spicy kick of the Cajun spices punctuated by the sweet corn kernels and bite of the fresh oregano. While this was a great combination, it would be easy to get creative with the bulgur base and add your own favorite veggies, herbs, and seasonings!
Check our your local markets for in-season produce! Bulgur is available at most grocery stores, especially in the bulk foods section.
Here are a few other ways to enjoy fresh veggies this summer:
Buckwheat Pasta with Tomatoes and Tahini
Zucchini Ribbon Salad
Black Bean and Quinoa Bowl with Peach Salsa
German Cucumber Salad
And more to come!
- 1½ cups bulgur wheat
- ¾ pound fresh tomatoes
- 3 ears corn
- 1 green pepper
- 1 shallot
- 10 sprigs fresh oregano
- 1 can kidney beans
- 4 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon Cajun spice blend
- Fresh ground pepper
- Kosher salt
- Heat 1½ cups water in a teapot. Place 1½ cups bulgur wheat in a bowl or lidded container. When the water boils, pour the water over the bulgur and seal the container (or place plastic wrap over the top of the bowl). Let the bulgur sit for about 15 minutes until the water is absorbed, then fluff with a fork.
- Meanwhile, cut the tomatoes into bite sized chunks (cut cherry tomatoes in half). Slice the corn off the cob. Dice the green pepper. Finely dice the shallot. Chop the oregano. Drain the kidney beans and rinse them.
- When the bulgur is done, place it in a large bowl with the tomatoes, corn, green pepper, shallot, and beans. Then add 4 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon Cajun seasoning (or more spending on the spice level of the blend), fresh oregano, fresh ground pepper, and kosher salt (to taste). Mix and serve.
There are several methods for cooking bulgur; some methods use a 2:1 ratio of water to bulgur and let the bulgur sit for 30 minutes, but we found the 1:1 ratio and 15 minutes worked just as well. The cooking time also depends on the size of the grain; finer bulgur cooks faster. If you buy it in a package, follow the cooking directions; otherwise, follow the instructions below and make adjustments as necessary; the bulgur should be soft but chewy when done.