Bulgur Salad With Edamame And Cherry Tomatoes

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1 cup uncooked bulgur

1 cup boiling water

1 cup frozen shelled edamame (green soybeans)

1 pound yellow and red cherry tomatoes, halved

1 cup finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

2 tablespoons chopped fresh dill

1 cup chopped green onions

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

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