Tangy Tabbouleh Salad

Ingredients

  • 1 cup bulgur wheat
  • 2 ears fresh corn or 1 cup frozen
  • 3/4 pound asparagus, trimmed and cut into 1 1/4-inch long pieces
  • 1/2 fennel bulb (about 1 cup) , julienned
  • 3 scallions, thinly sliced diagonally
  • 1/4 cup roughly chopped cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons nonfat sour cream
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

Click here for preparation method.

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