More Summer Salads

Bulgur Salad with Edamame and Cherry Tomatoes

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.