Middle Eastern Bean Tabbouleh |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish! Ingredients:
1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.) |
2 large plum tomatoes, seeded and chopped |
1 medium red bell pepper, seeded and chopped (or green) |
1 cup italian parsley, chopped (packed) |
1 lemon, juice of |
1 teaspoon salt |
1/8 teaspoon cayenne pepper (or to taste) |
1 tablespoon extra virgin olive oil |
1 cup mint leaf, cut in thin strips (packed) |
1/2 cup cilantro, chopped (optional) |
Directions:
1. Combine beans, tomatoes, green pepper and parsley in mixing bowl.
2. In a small bowl, whisk lemon juice with salt and cayenne. Mix in oil. Pour over bean mixture; toss well. Mix in mint and cilantro, if using. Let it sit 20 minutes so flavors meld together. This will keep in the fridge 24 hours, tightly covered. Enjoy!
|
|