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Bulgur Salad with Edamame and Cherry Tomatoes

  • 6servings
  • 208calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked bulgur

  2. 1 cup boiling water

  3. 1 cup frozen shelled edamame (green soybeans)

  4. 1 pound yellow and red cherry tomatoes, halved

  5. 1 cup finely chopped fresh flat-leaf parsley

  6. 1/3 cup finely chopped fresh mint

  7. 2 tablespoons chopped fresh dill

  8. 1 cup chopped green onions

  9. 1/4 cup fresh lemon juice

  10. 1/4 cup extra-virgin olive oil

  11. 1 teaspoon kosher salt

  12. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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