| | | | 1 |  | cup bulgur wheat | | | | | 2 | | ears fresh corn or 1 cup frozenor 1 cup frozen | | | | | 3/4 | | pound asparagus, trimmed and cut into 1 1/4-inch long pieces | | | | | 1/2 | | (about 1 cup) fennel bulb, julienned | | | | | 3 | | scallions, thinly sliced diagonally | | | | | 1/4 | | cup roughly chopped cilantro leaves | | | | | 2 | | tablespoons fresh lime juice | | | | | 2 | | tablespoons nonfat sour cream | | | | | 1 | | tablespoon olive oil | | | | | 3/4 | | teaspoon salt | | | | | 1/8 | | teaspoon freshly ground black pepper | | | | | 1. In a bowl, cover bulgur with 3 cups boiling water. Let stand 45 minutes. Drain well; return to bowl. Meanwhile, cook asparagus in boiling water until bright green and crisp, about 3 minutes. Using a slotted spoon, transfer asparagus to ice water to cool; drain and pat dry. Cut kernels off cobs, and cook in boiling water, 3 minutes; drain and let cool. | | | | | 2. Add asparagus, corn, fennel, scallions, and cilantro to bulgur; toss to combine. | | | | | 3. In a bowl, whisk lime juice, sour cream, oil, salt, and pepper. Pour over salad; toss. Serve at room temperature, or refrigerate. | | | | | | Per serving: 114 calories, 3 g fat, 0 mg cholesterol, 21 g carbohydrate, 208 mg sodium, 5 g protein, 6 g dietary fiber. | | |
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