Tomato and Corn Tabbouleh Salad with Kale
Servings 2
Ingredients
- 1/4 cup fine bulgur uncooked
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/2 cup torn kale leaves about 3 large leaves
- olive oil and salt
- 1/4 cup minced flat leaf parsley measure after chopping
- 2 tablespoons minced fresh mint leaves measure after chopping
- 1 cup cooked corn kernels smoked corn is awesome, but so is grilled. Can also use thawed from frozen
- 12 cherry tomatoes cut into quarters or eighths (or medium tomato, chopped)
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon salt
- freshly ground black pepper
Instructions
- Place the bulgur in a bowl and pour 1/4 cup boiling water over it. Stir and let sit for 30 minutes.
- While the bulgur softens, massage the torn kale leaves with a drop of olive oil and a pinch of salt in a medium mixing bowl, until the leaves turn bright green and become silky (if using baby kale, you won't need to massage it, although the texture of massaged kale is lovely, so you might want to anyway).
- Add the parsley, mint, corn, and tomatoes to the kale. Stir in the lime juice and season with salt and a few grinds of black pepper.
- When the bulgur has softened, fluff it with a fork and stir in the allspice and cinnamon. Add the bulgur to the salad and stir gently to mix. Chill for 2 hours before serving.