Tabouli With Tomato, Beans, and Red Onion

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Tabouli With Tomato, Beans, and Red Onion

 

 

1 cup bulgur wheat

1 cup boiling water

4 ounces feta cheese, crumbled

1 cup canned or freshly cooked pinto beans

1/2 cup finely chopped red onion

1/2 t. oregano

1 t. dried basil

1/4 cup raisins

1/4 cup chopped walnuts

8 cherry tomatoes, halved or quartered

1/2 cup minced fresh parsley

2 T. lemon juice

1/4 t. basil

1/4 t. salt

1/4 cup olive oil

 

Place bulgur wheat in a medium bowl; cover with

boiling water. Let it sit 20 to 30 minutes until the

water is absorbed. Add cheese, pinto beans, onion,

oregano, basil, raisins, walnuts, tomatoes, and

parsley to bulgur. Mix well. In a very small bowl,

combine lemon juice, basil, salt, and olive oil; mix

well. Pour dressing over tabouli mixture. Refrigerate

until ready to serve; mix again. Serve chilled or at

room temperature.

 

Serves: 8.

 

Calories per serving: 210; protein: 6 grams;

carbohydrate: 22 grams; fat: 11 grams; cholesterol: 12

milligrams.

 

 

 

 

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ParadeMark 12: 30,31

 

 

 

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