This bulgur salad is a great addition to your summer repertoire! I’ll make it on Monday morning, and enjoy it throughout the week for lunch, or as a great salad/side dish for dinner. And it travels well – say, to the office or a picnic.
The combination of fresh herbs gives it lots of great flavor. If you’re not a fan of edamame or red peppers, substitute your favorite vegetables {maybe cherry tomatoes? or green onions?}. Prefer another grain? Try it with barley or quinoa. It’s a very versatile dish.
My salad is going into the fridge as we “speak.” The flavors ought to be perfectly melded together by lunch time. If you make it, let me know what you think!
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!
Ingredients
- 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
Instructions
- 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.
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