Barbara’s Greek Tabbouleh

• 1 cup #3 coarse or #4 extra coarse bulgur cooked in
• 2 cups water 15 minutes; put in refrigerator to chill for 1 hour

Then add the following:

• 1 medium tomato chopped
• 1/2 red bell pepper chopped and seeded
• 1/2 cup Italian parsley chopped
• 1/4 cup green onion chopped
• 3/4 cup canned corn drained
• 1 can garbanzo beans drained
• 1/2 cup Kalamata olives sliced
• 1/4 cup raw unsalted sunflower seeds