1 cup dry bulgur (wheat that has been cooked, dried and coursely ground)
2 cups water
2 cups cooked black beans, drained and rinsed
1 cup cooked frozen corn kernels
1 cup chopped cucumber, peeled and seeds removed
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1 fresh tomato, chopped
1 small red pepper, chopped
1/4 cup fresh lemon juice
2 tablespoons balsamic or wine vinegar
2 cloves minced garlic
1/8 teaspoon freshly ground pepper
1/4 teaspoon salt-free seasoning

Bring water to a boil and stir in the bulgur. Cover, remove from heat and let stand for 20 to 30 minutes, or until the bulgur is soft. Squeeze or drain 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.

Makes 8-12 Servings
Serving Size: 6 ounces