Recipe - Tabouli Salad

1 cup Dry bulgur (cracked wheat)
2 cup Water
1 cn (15 ounce) black beans,
drained and rinsed
1 cup Cooked frozen corn niblets
1 cup Chopped cucumber, peeled and
seeds removed
One half cup Chopped red onion
One half cup Chopped fresh parsley
1 Fresh tomato, chopped
1 small Red pepper, chopped
One fourth cup Fresh lemon juice
2 tablespoon Balsamic or wine vinegar
2 Cloves minced garlic
Freshly ground pepper
One fourth teaspoon Saltfree seasoning
(Morton's or Mrs. Dash)

Bring water to a boil and stir in the bulgur. Then cover the pan tightly,
remove from the heat and let stand for 20 to 30 minutes, or until the
bulgur is soft. Squeeze or drain off any remaining liquid. Add the
remaining ingredients and toss until thoroughly mixed. Cover and
refrigerate overnight. Serve as a salad, or as a side dish. Serves 6. 214
Calories, 1.1 gms Fat, 0.2 gms Saturated Fat, 0 mg Cholesterol. This recipe
is 5% fat. Posted to TNT Prodigy's Recipe Exchange Newsletter by "Kathy
Bohaty" KathysWaltz@msn.com on Apr 3, 97