Bulgur Corn & Asparagus Salad

with marinated feta, toasted pecans & dill pesto

A hearty, yet lively and healthy, salad celebrating the springtime flavors of asparagus and lively sunflower dill pesto, tossed with nutty, chewy bulgur, peas and sweet corn, and topped with toasted pecans and marinated feta.

I almost don’t have words for this salad … it’s just something that popped in my mind. I had this feeling that you should be able to use bulgur for something other than tabbouleh. I wanted to try a bulgur salad with something else … I had asparagus on hand from my mom and dad’s prolific asparagus bed and some bulgur and marinated cheese in the fridge … and so this beautiful thing just happened.

And it was delicious. I could eat this salad forever. I do encourage you to take the time to make marinated feta (it only takes a few minutes to make … a couple hours to marinate), but if you are not so inclined, you can make this salad with regular feta.

Bulgur Corn & Asparagus Salad with Dill Pesto, Feta & Pecans

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 - 6 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the bulgur:

• 2 cups water
• 1 teaspoon salt
• 1 cup uncooked bulgur

For the asparagus:

• 1 Tablespoon of olive oil (for more flavor, use oil from marinated feta)
• 2 1/2 cups chopped fresh asparagus
• 2 – 3 green onions (with tops), chopped fine
• 1 1/2 cups frozen sweet corn
• 1 cup frozen peas
• About 3 Tablespoons sunflower dill pesto (recipe here)

For the top: marinated feta cheese & toasted, chopped pecans

---

Instructions

1. Put the water, salt & bulgur in a microwave-safe bowl and stir to mix. Cover with a plate and microwave for about 8 minutes. Carefully remove from microwave and stir, noting the state of the bulgur. Cover again and microwave for 3 – 8 more minutes, depending on how much more water the bulgur needs to absorb. Test the bulgur by tasting it to see if it is done to your liking.
2. Meanwhile, in a medium frying pan, heat the olive oil over medium heat and add the olive oil and green onions. Saute until the asparagus is crisp tender and still bright green. Remove from heat. Stir in the cooked bulgur, then stur in the frozen corn & peas. The heat from the cooking and the cold from the frozen corn & peas will balance out, thawing the frozen and cooling the heated ingredients. One Tablespoon at at time, add the dill pesto, spreading it out over the salad, then stirring it in.
3. Top the salad with a bit of crumbled marinated feta and some toasted pecans and enjoy!

---

Notes

Can be stored for several days without the feta and pecans in a covered container in the fridge.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This post was shared with Pretty Pintastic Party.