- 1 cup bulgur wheat
- 3 cups water
- 1 small red onion, thinly sliced
- 1 carrot, coarsely grated
- 1 tomato, diced
- 1 (7 ounce) can baby corn, sliced into rounds
- 1/2 cucumber, diced
- 7 ounces peeled cooked shrimp
- Lime and chili dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic, crushed
- 1/4 teaspoon crushed dried chilies
- Salt and pepper to taste
- Put the bulgur wheat in a saucepan with 3 cups of water. Bring to a boil, then simmer until the bulgur is tender and all of the water has been absorbed, about 10 minutes. Spread in a flat dish and allow to cool slightly.
- Combine the onion, carrot, tomato, corn, cucumber, and shrimp in a large salad bowl. Add the bulgur and stir together.
- For the dressing, place the oil, lime juice, garlic, and chilies in a small bowl; add salt and pepper to taste. Whisk with a fork. Stir the dressing into the salad, tossing to coat all the ingredients evenly. Cover the salad and keep it in the refrigerator if not serving immediately.