The latest edition of Cooking Light Magazine has a beautiful Bulgur Salad with Edamame and Cherry Tomatoes recipe that I just had to try. This is an herby, fresh-tasting recipe, that is best after letting it rest for at least an hour to let the flavors combine. A great salad to keep in your summer salad armamentarium! Delicious!
- 1 cup uncooked bulgur
- 1 cup boiling water
- 1 cup frozen shelled edamame (green soybeans)
- 1 pound yellow and red cherry tomatoes, halved
- 1 cup finely chopped fresh flat-leaf parsley
- 1/3 cup finely chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
Time-Saving Tip: Instead of covering the bulgur for an hour (who really has an hour to wait?), I prepared it according to the Bob’s Red Mill package instructions, which is simply to bring the water and bulgur mixture to a boil, cover and simmer for about 15-20 minutes.