Bulgur Salad With Edamame and Cherry Tomatoes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cooking Light. June 2009. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Note time does not include resting time. Ingredients:
1 cup uncooked bulgur |
1 cup boiling water |
1 cup frozen shelled edamame (green soybeans) |
1 lb yellow and 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 onion |
1/4 cup fresh lemon juice |
1/4 cup extra virgin olive oil |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
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.
3. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
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