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

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