The edamame gives this simple salad a real punch of protein and the lemon juice really adds a nice burst of freshness to it as well.
1/2 cup frozen shelled edamame
1/4 cup bulgur
3/4 cup water
1-2 scallions, white and light green parts, thinly sliced
2 tablespoons roughly chopped flat-leaf parsley
2 tablespoons extra virgin olive oil
Juice from 1/2 lemon
Salt, to taste
Freshly ground black pepper
1 cup heirloom tomatoes, larger ones cut in half, optional
1. Bring a medium pot of water to boil and add edamame. Cook for 5 minutes until softened, and bright green in color. Drain and transfer to bowl of ice water and allow to cool for 5-10 minutes. Transfer to a medium bowl and set aside.
2. Place bulgur and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for 12-15 minutes, or until water is absorbed. Fluff and add to a bowl along with edamame. Stir in scallions, parsley, olive oil, lemon juice and season with salt and pepper. Add tomatoes (if using). Serve at room temperature.