Bulgur Salad with Edamame and Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The vitamin C from lemon juice aids iron absorption. Serve bulgur salad with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges to round out the meal. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins. Ingredients:
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 |
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. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
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