• 1/2 cup finely cut bulgur
  • 1 cup finely chopped fresh parsley
  • 1/2 cup chopped onion
  • 1 fresh tomato, cored, seeded, and chopped
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons canola or corn oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
  2. Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.

Recipe Yield: Yield: 3 cups (6 servings)

Nutritional Information Per Serving:

Calories: 122
Fat: 7 grams
Sodium: 206 milligrams
Protein: 2 grams
Carbohydrates: 13 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Starch, 1 Fat

Book Title: The New Family Cookbook for People with Diabetes

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