Refreshing Summer Purslane Bulgur Salad
Ingredients
- 1 bunch purslane
- 1 cup coarse bulgur
- 3 stalks fresh green onion
- 2 roasted red bell peppers
- 1/2 cup cooked corn
- 1/4 bunch dill
- Salt
- Olive oil
- Balsamic vinegar
Preparation
Cook 1 cup of bulgur with a bit of salt in 2 cups of water and let it steam.
While the bulgur cools, wash and drain the purslane, then chop it after it dries.
Finely chop the green onions and dill, and dice the roasted red bell peppers.
Place the cooled bulgur in a large bowl.
Add the purslane, green onions, cooked corn, red bell peppers, and dill on top.
Season with salt, olive oil, and balsamic vinegar, then mix.
Serve with yogurt or plain, as desired.
Tips
This salad is especially good with yogurt and is a burst of color when served plain.
