This salad has all the qualities of an excellent Tabbouleh without the health issues associated with wheat gluten and the questionable drawbacks of a GMO. Instead of being heavy on carbs, the beans provide proteins and has slow digesting "resistant" starch. Sprouting dry beans and allowing them to grow for two days after first sprout (followed by cooking) would improve the nutritional profile further, as would adding 3/4 cup of cooked quinoa. A great complex flavor mix. Next time I will implement these ideas as well as a slight change in the acids by using 1 oz. each of red wine vinegar and fresh squeezed lemon juice. A cheap wine vinegar should be avoided. To get a little healthier edge on the dressing, I will use 1-1/2 oz. each of extra virgin olive oil and macadamia nut oil. If I add the mentioned quinoa, I will increase the vinegar & lemon to 1-1/2 oz. each, and the oils to 2 oz. each.
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This salad has all the qualities of an excellent Tabbouleh without the health issues...