1 cup bulgur wheat
1 cup boiling water
1/2 cup dried cherries
1 pound frozen corn, thawed
1/2 English cucumber, seeded and diced
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 1/2 teaspoons kosher salt (or half as much table salt)
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped mint
In a large bowl, pour the boiling water over the bulgur and allow it to sit, covered, for 20 minutes. Meanwhile, cover the cherries with hot tap water and leave them to soak.
When the bulgur has soaked, fluff it with a fork and, if there is any standing water, drain it in a sieve. Add the corn and cucumber to the bowl, then whisk together the lime juice, olive oil and salt, and stir it into the salad.
Finally, fold in the herbs and cherries, cover the salad, and allow it to rest at room temperature for an hour or so (or serve it straight away, if you need to). Taste for salt and lime juice and serve.