MIDDLE EASTERN BEAN TABBOULEH

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Middle Eastern Bean Tabbouleh image

Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!

Provided by Sharon123

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Combine beans, tomatoes, green pepper and parsley in mixing bowl.
  • 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!

Nutrition Facts : Calories 157.5, Fat 4.1, SaturatedFat 0.6, Sodium 594.9, Carbohydrate 24.2, Fiber 8.7, Sugar 2.5, Protein 8.1

*** Explore more Middle Eastern Bean Tabbouleh Recipes »

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