2 cups cooked bulgur, prepared according to package directions
1 cup frozen shelled edamame (green soybeans)
1 pound cherry tomatoes, halved
1 cup flat-leaf parsley, chopped
4 tablespoons chives, snipped
4 tablespoons green onions, chopped
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Prepare bulgur according to package directions. (My Hodgson Mill bulgur brought water to boil, added bulgur, and simmered.)
Cook edamame in boiling water 3 minutes or until crisp-tender; drain.
Whisk lemon juice, olive oil, salt and pepper together in a serving bowl.
Add the herbs to the dressing.
Add edamame, tomatoes, and bulgur to the dressing.
Let stand at room temperature 1 hour before serving.
(Salad keeps well for a week of easy lunches...just squeeze a little fresh lemon juice over each serving to brighten the flavors. Also, may consider only adding tomatoes to the daily serving, as they tend to get mushy when refrigerated.) (Serves 6)