Ingredients

2-3 Anaheim chilies (or Poblano chilies for a more piquant taste)
1 ear corn, shucked and washed
1 tomato, sliced in half crosswise
1¾ cups water
1 cup Heartland^® Bulgur Wheat
½ tsp. salt
1 (15-oz.) can black beans, rinsed and drained
6-7 sliced green onions
3 Tbsp. olive oil
3 Tbsp. white wine vinegar
Fresh ground black pepper to taste
Avocado and salsa (optional)

Directions

Grill vegetables: Light a fire in a charcoal grill or preheat a gas grill to medium-high heat. Lay the chilies, corn, and tomato on the rack. Cover and grill, turning occasionally. Remove tomato when softened and lightly charred at edges, about 5 minutes; remove corn when light char marks are evenly distributed, about 8 to 10 minutes; remove peppers when charred on all sides, about 8 minutes. Set tomato and corn aside to cool. Place the hot chilies in a plastic bag to steam until they are cool to the touch.

Prepare bulgur: In a medium saucepan, bring water to a boil. Add bulgur and salt, cover, reduce the heat to low, and simmer until the bulgur has absorbed the water, about 5 minutes. Remove from heat and let stand, covered.

While bulgur stands, remove corn from the cob. Rub away the burned skin of the chilies and finely chop. Dice the tomato and combine with corn, chilies, bulgur, beans, and next three ingredients. Season with a generous grinding of black pepper to taste and toss. Set salad aside for 30 minutes. Serve at room temperature. Garnish with a slice of avocado and spoonful of salsa.
Adapted from www.healthwell.com