Cindy Brown | Pedernales EC

Chilled salads are the ultimate summer meal. Prep, tuck away in the fridge and you’re set for lunch or dinner. Brown’s tabbouleh can be served alone or topped with fish or baked chicken. It’s yummy the first day and even better the next.

—Vianney Rodriguez, Food Editor

Salad
1/2 cup bulgur wheat
1 1/2 cups water
2 tablespoons olive oil
2 ears corn, sliced off the cob
3/4 cup diced carrots
1 bunch green onions, diced
1 large red bell pepper, stem and seeds removed, diced
4 stalks celery, diced
1 cucumber, peeled, seeded and diced
1 bunch parsley, finely chopped
1 can pinto beans (15 ounces), drained and rinsed

Dressing
Juice of 2 lemons or limes
3 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced

1. Salad Place bulgur wheat in a heatproof bowl. Bring water to a boil over medium-high heat. Carefully pour boiling water over bulgur wheat. Let stand for 45 minutes, then drain well.

2. Heat olive oil in a medium skillet over high heat. Sauté corn and carrots until tender, about 4 minutes, stirring occasionally. Remove from heat.

3. In a large bowl, combine bulgur wheat, corn, carrots, green onions, bell pepper, celery, cucumber, parsley and beans. Stir to combine.

4. Dressing In a separate bowl, whisk together all dressing ingredients.

5. Pour dressing over salad, stir to combine.

6. Refrigerate 24 hours. Serve chilled.

Serves 6.