White Bean Tabbouleh

[Guest guest]

White Bean Tabbouleh

 

Serves 6

 

1 cup bulgur wheat, uncooked

1 1/2 cups boiling water

2 cups chopped fresh parsley

1 cup chopped baby spinach

1 tomato, diced

1/2 yellow bell pepper, diced

1 small onion, finely diced

 

1. Place the bulgur wheat in a large bowl, stir the boiling water into it,

cover, and let stand until the water is absorbed and the wheat is fluffy, about

30 minutes.

2. In a large salad bowl, lightly stir together the parsley, spinach, tomato,

yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea

salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the

salad, and refrigerate until chilled, about 1 hour.

 

2 cloves garlic, minced

1 (15 ounce) can cannellini beans,

drained and rinsed

1/4 cup olive oil

1 lemon, juiced

1 1/2 teaspoons sea salt

freshly ground black pepper to taste

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Now this sounds really wonderful. The next time we have a family get

together, I think I will make this to take. I think everyone in my family

would love it.

Nancy C.

[Guest guest]

[Default] On Fri, 7 May 2010 07:41:39 -0500, wwjd

<jtwigg wrote:

 

>White Bean Tabbouleh

 

This recipe sounds great. I love that it takes all that parsley. I've

been doubling the parsley in every recipe I use without adversely

affecting the taste but adding lots of nutrition. Parsley is a real

powerhouse of nutrients. And I love the taste anyway.

 

Mary

[Guest guest]

Mary and Nancy,

Thanks for your kind comments. I love this and it makes a pretty and satisfying

dish.

Parsley is a good cleaner for our bodies and beans are very good for our

hearts.

 

Judy