"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." — raeanne
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bulgur wheat, uncooked
1 1/2 cups
chopped fresh parsley
chopped baby spinach
yellow bell pepper, diced
onion, finely diced
1 (15 ounce) can
cannellini beans, drained and rinsed
1 1/2 teaspoons
freshly ground black pepper to taste
Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!
Needs more seasoning - maybe fresh basil?
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.
I found this recipe after receiving tons of parsley in my CSA veggie box. It was delicious and easy! I ended up adding 1 whole red bell pepper, rather than 1/2 a yellow, and lots of small heirloom tomatoes instead of 1 large tomato.
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!
Loved it! Used quinoa instead of bulgar wheat, and 1/2 parsley 1/2 mint, with a little cucumber added, red onion, and red bell pepper instead. Next time I'll probably use all mint.
This had really good flavor. Unless your tomato is huge, you'll want to use more than one. Next time I will add another half cup (at least) of bulgar as well.
My husband and I loved this recipe! I made it again for two other families and they both asked for the recipe. I enjoyed this recipe much more than traditional Lebonese tabbouleh because there is more too it than parsley!
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean Tabbouleh
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 87
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