3/4 c. bulgur wheat
1 1/4 c. water
2 scallions (green onions)
1 med. red or green pepper
1 cucumber
2 ears of corn
2 med. tomatoes
1 garlic clove, chopped
1/2 c. chopped mint leaves
2 tbsp. chopped fresh thyme
1/4 c. lemon juice
2 tbsp. olive oil
2 tbsp. red wine vinegar

Bring 1 1/4 cups water to a boil. Add bulgar wheat. Remove from heat. Let stand 30 minutes until water is absorbed. Steam corn for 5 minutes or until tender but still firm. Let cool, then scrape off the kernels. Chop scallions, pepper, cucumber and tomatoes. Add to wheat along with corn kernels. Whisk together olive oil, lemon juice and vinegar.

Blend in garlic, mint and thyme. Add dressing to wheat and vegetable mixture. Stir to combine. Cover and refrigerate until ready to serve. Yield: 6 servings.