Servings: 6 servings Author: Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno IngredientsFor salad1 cup bulgur wheat3 cups water1 tablespoon olive oilKernels from 2 ears of corn3 ripe plums pitted and finely diced½ cup red onion finely diced½ cup E nglish cucumber finely diced3 green onions finely sliced½ cup cilantro chopped¼ cup mint choppedFor dressingJuice of 1 large lemon½ tablespoon white balsamic vinegar2 cloves garlic minced¼ cup extra-virgin olive oilKosher salt and freshly ground black pepper to taste InstructionsPlace bulgur in a large bowl and cover with boiling water. Let stand for 30 to 45 minutes or until bulgur has puffed up. While bulgur is sitting, prepare the rest of the ingredients.In a small skillet over medium-high heat, add 1 tablespoon olive oil. Add corn kernels and cook for about 5 minutes until softened. Transfer corn to a plate.Dice other ingredients finely to match the size of the corn kernels.Once the bulgur is ready, strain it well, and place it back in bowl. Season with salt and pepper. Add corn, plums, red onion, cucumber, green onions, cilantro, and mint, and stir to combine.For dressing, in a small bowl, whisk together lemon juice, white balsamic vinegar, and garlic. Add olive oil while whisking, then season with salt and pepper. Add dressing to the bulgur mixture and toss to combine. Related Stories Summer 2026Plum CrazyBursting with both powerful antioxidants and ambrosial juices, the plum might just be the queen of the stone fruits. Not only do these little bites of summer remind us of…READ MORE Plum Crazy ...read more read less