Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Ingredients 1 cup Bulgur
2 cups boiling water
1 cup flat-leaf parsley, finely chopped
½ cup fresh mint, finely chopped (optional)
2 tomatoes, diced
1 cup cucumber, peeled seeded and diced
1 bunch green onions chopped (white and most of the green)
1 cup edamame, shelled, boiled per package instructions
1/3 cup lemon juice
2 Tbsp. olive oil
½ tsp. salt
¼ tsp. pepper
Instructions In a small bowl, stir together bulgur and boiling water.Cover tightly with lid or plastic wrap and let sit for 20 - 30 minutes, until bulgur is soft. Drain in a sieve to remove excess liquid and put the drained bulgur into a medium mixing bowl.Add the parsley, optional mint, tomatoes, cucumber, green onions and edamame and mix. Combine the lemon juice, olive oil, salt, and pepper.Pour over the salad and mix well. Refrigerate before serving.
Notes Makes 14 servings