Mexican Bulghur Salad

Mexican Bulghur Salad

2 cups bulgur                            4 cups water

1 can corn                                 1 jalapeno or green pepper, diced

1 large red onion diced             1 can black beans, drained and rinsed

1 red pepper, diced                   3 scallions, sliced

4 tomatoes, de-seeded and cubed

1/3 cup rice vinegar                       2/3 cup oil

4 cloves garlic, crushed                 1 Tbl cumin

2 tsp hot paprika                             1/4 cup chopped parsley or cilantro

Put the bulgur in a bowl and season with salt. Boil the water, pour it over the bulgur and cover it until all the water is absorbed-much the way couscous is made. Whisk the vinegar, oil, garlic and spices together and dress the salad while it is still warm.  Add the vegetables and beans and mix well. Season with salt and pepper and refrigerate for about an hour to let the tastes meld together.