Grilled Corn and Tomato Cracked Wheat Salad Serving Size - 5 Prepared By - DnD Recipe Rating * * * * *
			Kosher salt 1 cup bulgur wheat 5 ears of corn 3 tablespoons canola oil Freshly ground black pepper 1/4 cup finely chopped fresh flat-leaf parsley leaves 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh basil leaves 2 ripe beefsteak or 4 plum tomatoes, halved, seeded, and finely diced 1 small red onion, finely diced 3 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice 1 clove garlic, finely chopped 1/2 cup extra-virgin olive oilded
			Bring 3 cups of water to a boil in a medium saucepan. Add 1 tablespoon of salt and stir in the bulgur wheat. Cover the pot, turn off the heat, and let sit for 30 minutes or until the bulgur is tender. Drain well and press out any excess water. Place in a large bowl. Heat your grill to high. Remove the husks from the grilled corn and discard. Brush the ears of corn with the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Whisk together the vinegar, lemon juice, garlic, and extra-virgin olive oil in a small bowl and season with salt and pepper. Pour the mixture over the bulgur mixture and stir well to combine. Let sit at room temperature for at least 30 minutes before serving. The tabbouleh can be made 1 day in advance and stored, covered, in the refrigerator. Serve cold or at room temperature.