Fresh Bulgur Salad with Cucumbers and Sweet Corn

Cut ¹/₄ piece Cucumbers, 50 gr Red tomatoes, and 30 gr Green bell peppers into small, uniform dice and place them into a large salad bowl.

Add 30 gr Sweet canned corn, 10 gr Spring Onion, and 5 gr Parsley into the salad bowl.

In a separate small bowl, whisk together 1 tbsp Olive oil extra virgin, ³/₄ tbsp Lemon Juice, ¹/₂ clove Garlic, ¹/₄ tbsp Honey, ¹/₂ tsp Black Pepper - Powder, and ¹/₄ tsp Table salt until emulsified into a dressing.

In a saucepan, combine 50 gr Bulgur, 100 ml Water, and ¹/₄ tsp Table salt, then place over medium heat and bring to a boil.

Lower the heat, cover with a lid, and simmer gently for 12 to 15 minutes until the bulgur has absorbed all the liquid and is tender.

Remove the saucepan from the heat, fluff the bulgur with a fork, and let it cool completely to room temperature.

Transfer the cooled bulgur into the salad bowl with the prepared vegetables.

Drizzle the dressing over the bulgur and vegetables, toss thoroughly until combined, and chill for 15 minutes before serving.