A very nice blend of flavors! We like this very much.
Bulgur Salad with Edamame and Cherry Tomatoes
The vitamin C from lemon juice aids iron absorption. Serve bulgur salad with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges to round out the meal. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.
More From Cooking Light
- Calories: 208
- Fat: 10.5g
- Saturated fat: 1.3g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 1.2g
- Protein: 6.3g
- Carbohydrate: 25.4g
- Fiber: 7.1g
- Cholesterol: 0.0mg
- Iron: 2.2mg
- Sodium: 332mg
- Calcium: 59mg
- 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
- 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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