Allow corn to thaw. Cook bulgar according to package directions. Chop onion, shell edamame (if not bought this way). Toss corn, bulgar, onion, and edamame into a large bowl.
Chop tomato and roughly chop kale; toss in with bulgur.
In a small bowl, whisk together oil, mustard, lemon juice, sugar, salt and pepper. Stir into the bulgar and toss to combine.
Slice oranges into thirds, slice banana and place into a bowl. Toss with raisins and serve with bulgar salad. (Serving size: 1 1/4 cup salad)