Bulgur Salad with Edamame |
Author: adapted from Cooking Light
Substitute any of the vegetables you like - the original recipe called for cherry tomatoes and green onions. I added red bell pepper, grated zucchini and chopped cucumber. Prefer another grain like barley or quinoa? This salad is great with both!
- 1 cup uncooked bulgur
- 1 cup boiling water
- 2 cups shelled edamame (such as Melissa's)
- 1 red bell pepper, sliced
- 1 cup grated zucchini
- 1 cucumber, seeded and chopped
- 1 cup finely chopped fresh flat-leaf parsley
- ⅓ cup finely chopped fresh mint
- 2 Tbs chopped fresh dill
- ¼ cup fresh lemon juice
- ⅛ cup extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
- Add edamame, bell pepper and remaining ingredients to bulgur; toss well.
- Let stand (refrigerated or at room temperature) 1 hour before serving.
Recipe by Raisin & Fig at https://www.raisinandfig.com/bulgur-salad/
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