Bulgur Salad with Edamame and Cherry Tomatoes

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

Preparation

1. 1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
2. 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.