14 Bulgur Wheat Tabbouleh & Edamame Salad

I finally did it.

A few weeks ago I joined a local running club that does a 5k every Tuesday night.  I go to the gym on a pretty regular basis...but running keeps me honest.  Yea, so I can max out an elliptical with the best of them, but out on the pavement, under the hot sun, that's where you have to put your big girl pants on and just sweat it out.

  That night it happened to be 95 degrees at 6pm.  Awesome. (Sarcasm)  Even on a 3 mile run there are moments I think "Why am I doing this?"  but afterwards, my whole body just feels so good.  Like I've sweated out some icky stuff, my muscles feel worked and some of the aches of sitting have faded away, my mind is clearer and I always sleep better.

Needless to say after a workout like that I am looking for something light for dinner.  This salad was so satisfying. (It's great with some grilled chicken!)

Fresh tomatoes and the coolest cucumber I've ever seen.  It's a Dragon Egg Cucumber...obvs named for the shape & color, tasted exactly like a usual cucumber, but you get to feel pretty special with your all-white orb shaped veggie...or is it a fruit?  I can never remember.  And you know I got it at my beloved farmers market.  You guys will be sick of hearing that by the end of the summer!

This would also be perfect to feed a family or crowd for the fourth of July.

I also want to thank Tara @ Noshing with the Nolands for nominating me for a Versatile Blogger award.

Bulgur Wheat Tabbouleh & Edamame Salad

Ingredients:
1 bag Frozen Edamame in the pods
1 box Near East Taboule Wheat Salad
1 Cucumber, peeled and chopped
1 pint Cherry Tomatoes, sliced in half
1/2 Fresh Lemon, juiced
1 Tablespoon Olive Oil
1 Teaspoon Black Pepper
1 Teaspoon Salt
2 Tablespoons Fresh Parsley, chopped
1 Green Onion, chopped
1 Tablespoon Garlic

Directions:
1.  Cook the edamame according to the package, drain and let cool.

2.  Peel the skin off of the cucumber and chop into quarters.  Slice the tomatoes in half, and place in a large serving bowl with the cucumber.  Chop the onion and parsley and add to the bowl.  This is an everybody in the pot kind of dish.

3.  Once the edamame is cool, pop the edamame out of the shells and into the bowl as well.  I guess you could just buy them already shelled...but what's the fun in that?

4.  Cook the Taboule according to the package.  Once it's finished, add it to the bowl while it's hot.  Now add the salt, pepper, garlic, olive oil and lemon juice and mix well, the heat will help incorporate the flavors.

5.  Enjoy it hot or keep it covered in the fridge and enjoy it cold.  Either way it's yummy!