1 C. Bulgur, medium-grain
2 1/2 C. Water, boiling
1 1/2 C. Yellow Sweet Corn
2/3 C. Dried Cherries
2/3 C. chopped Scallions, thinly sliced
1/3 C. Dry Roasted Peanuts, coarsely chopped

1 tsp. Orange (or Tangerine) Zest
1 C. Tangerine (or Orange) Juice
2 T. Tomato Paste
2 T. Pomegranate Molasses
2 T. Olive Oil
3/4 tsp. Salt

For salad, in a bowl, stir the bulgur into the water. Let stand for 30 minutes. Drain well. For dressing, in a bowl, whisk together the orange zest, tangerine juice, tomato paste, pomegranate molasses, oil, and salt. Add the bulgur to the dressing and fluff with a fork. Add the corn, cherries, scallions, and peanuts, tossing to combine. Serve at room temperature or chilled.