1 c. bulgur (cracked wheat)
2 c. cold water
2 med. tomatoes, chopped
1/2 c. onion, chopped
1/2 c. finely snipped parsley
1/4 c. green pepper, chopped
3 tbsp. vegetable oil
3 tbsp. lemon juice
Salt and pepper to taste

Cover bulgur with cold water. Let stand about 1 hour, until tender, drain. Mix all ingredients. Cover and refrigerate at least 2 hours. Makes 8 servings. (Good on a hot summer day, if we get one.)