8 servingsPrep Time
1 cup: bulgur
1 cup: boiling water
1 (1 pound) package: frozen shelled edamame
2 cups: halved cherry tomatoes
2 cups: chopped fresh parsley
1: cucumber, seeded and chopped
1 bunch: green onions, thinly sliced
1/4 cup: olive oil, or as needed
2: large lemons, juiced
2 tablespoons: apple cider vinegar
: salt and ground black pepper to taste
Stir bulgur and boiling water together in a pot; cover and remove from heat. Set aside until water is absorbed, about 1 hour.
Bring a separate pot of water to a boil; cook edamame in the boiling water until tender, about 5 minutes. Drain.
Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl.
Whisk olive oil, lemon juice, and vinegar in a separate bowl; pour over bulgur mixture. Season with salt and pepper; toss to coat. Cover with plastic wrap and refrigerate to blend flavors, at least 6 hours.
Calories: 234 kcal
Carbohydrates: 26.6 g
Cholesterol: 0 mg
Fat: 11.2 g
Fiber: 7.4 g
Protein: 11 g
Sodium: 78 mg