White Bean Tabbouleh

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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