Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           bulgur
   3      cups          vegetable stock or water
   1                    bay leaf
   1      16 oz can     black beans -- drained, rinsed
   1      cup           corn kernels
   2      tablespoons   pumpkin seeds -- toasted
     1/2  cup           basil leaves
   2      tablespoons   olive oil
   2      cloves        garlic -- minced
   3      tablespoons   faux ricotta
                        --or nonfat ricotta cheese
   3      tablespoons   lemon juice
   3      tablespoons   grated parmesan cheese
   1      tablespoon    balsamic vinegar
   1      pinch         sea salt
                        freshly ground black pepper

Preparation:

Combine the bulgur, stock and bay leaf in a saucepan and bring to a boil. Loosely cover the pan, reduce the heat and simmer for about 10 minutes. Cover the pan tightly and remove from the heat. Let the bulgur sit until tender and all of the liquid has been absorbed, about 15 minutes. Discard the bay leaf. Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium bowl. When the bulgur is ready, stir it in. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper. Spoon onto the bean mixture and mix well. If weather is hot serve chilled with tomato salsa and minced cilantro. If weather is cold serve at room temperature or gently warmed, garnished generously with minced scallion. Yield: 4 servings