Bulgur Salad with Edamame and Cherry Tomatoes

Bulgur Salad with Edamame and Cherry Tomatoes
Photo by Randy Mayor

Ingredients

  • 1 teaspoon kosher salt
  • 1 cup boiling water
  • 1 pound yellow and red cherry tomatoes, halved
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh mint
  • ¼ cup extra-virgin olive oil
  • 1 cup uncooked bulgur
  • + 6 more ingredients
    • 1 cup frozen shelled edamame (green soybeans)
    • 2 tablespoons chopped fresh dill
    • 1 cup chopped green onions
    • ¼ cup fresh lemon juice
    • ½ teaspoon freshly ground black pepper
    • 1 pound yellow and red cherry tomatoes, halved

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 bef...

View full recipe at My Recipes

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