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
  1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
  2. Add edamame, bell pepper and remaining ingredients to bulgur; toss well.
  3. Let stand (refrigerated or at room temperature) 1 hour before serving.
Recipe by Raisin & Fig at https://www.raisinandfig.com/bulgur-salad/