One serving of this will get you through the afternoon grind, I can almost guarantee it. Healthy with enough crunch to satisfy even the non-granola persona, this dish can be made ahead for parties or for a week’s worth of lunches and sides.

Ingredients: 1.5 cups grilled corn (I use frozen organic corn from Whole Foods), 1 cup bulgar, 1 cup halved cherry tomatoes, a bunch of chopped parsley, 2 scallions (chopped),  1/4 cup diced red onion, lemon juice, salt, pepper

Bring 2.5 cups of water to a boil in a small pot. Add the bulgar. Bring to a simmer and cover. Cook for 40 minutes or until the bulgar has absorbed the liquid. Drain the bulgar.

Using a grill pan drizzled with olive oil, grill the corn kernels until they have a nice brown grill mark. Combine the bulgar, corn, chopped parsley, halved tomatoes, diced red onion, chopped scallion, and mix. The flavors will give it a natural moisture. Squeeze lemon juice over it to taste. Sprinkle salt and pepper to taste. Give it a gentle mix. If you like, you can add a few drops of white wine vinegar or a drizzle of olive oil, but I find that this salad is often moist enough on its own without additional dressing.