White Bean Tabbouleh Recipe - Allrecipes.com
White Bean Tabbouleh Recipe
  • READY IN ABOUT 2 hrs

White Bean Tabbouleh

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 50 mins

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 More Reviews

Most Helpful Positive Review
Nov 09, 2009

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

 
Most Helpful Critical Review
Oct 21, 2010

Needs more seasoning - maybe fresh basil?

 
Mar 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.

 
Aug 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!

 
Sep 09, 2009

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.

 
Jul 14, 2010

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!

 
Jul 12, 2010

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.

 
Jan 10, 2012

Amazing taste! I substituted yellow pepper for red pepper, baby spinach for frozen spinach and since I didn't have tomato, I felt like I needed another veggie, so I added snow peas. Delicious, I'll definitely make this again.

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 607 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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