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White Bean Tabbouleh

White Bean Tabbouleh

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  • Ready In

raeanne

White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

holarosa
10
11/9/2009

Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!

SYLVIAWIG
9
3/16/2010

This salad was really tasty. I had some bulgur wheat sitting in my cabinet unused, so I decided this was the recipe to try it with. I didn't have white beans so I substituted with butter beans. It was fine. Also used a whole red sweet pepper instead of half a yellow one. And definitely needed some chopped fresh avocado. Made a great addition to this salad. Maybe for some extra Mediterranean flair next time I'd also chop up some kalamata olives to add a little punch. Overall a great recipe. My husband, who gave up meat entirely for Lent, couldn't stop raving about it. This one's a keeper.

susiekew
9
8/24/2009

This is an attractive, healthy salad that contains complete protein for a vegetarian meal. I think it will be even better tomorrow, when the flavours have had time to blend more. thanks!