Toasted Corn and Bulgur Salad

Description
I obtained this recipe from an estate sale when I purchased the family collection from the Sullivan Estate in Dallas, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ¾ cup dry bulgur
 * ⅓ cups water
 * 1 teaspoon salt
 * 1 cup fresh corn cut from ears
 * 1 tablespoon olive oil
 * 1 pint cherry tomatoes halved
 * ⅓ cup chopped scallions
 * 2 tablespoons red wine vinegar
 * 1 teaspoon pepper

Directions

 * 1) In a large heavy dry skillet toast bulgur over medium heat for 10 minutes stirring occasionally until lightly browned.
 * 2) Add water and salt and bring to a boil then reduce heat and simmer covered for 10 minutes.
 * 3) Remove from heat and let stand 10 minutes covered.
 * 4) Transfer to bowl and cool in refrigerator.
 * 5) Sauté corn in oil in heavy skillet for 7 minutes.
 * 6) Cool.
 * 7) Add corn, tomatoes, scallions, vinegar and pepper to bulgur.
 * 8) Toss lightly and chill before serving.