Low Fat Lemon Lima Bean Tabbouleh

Menealeous' Daughter

"Lemon, ginger and garlic infuse this salad with so much flavor, you don't miss the extra oil or cheese. Lima beans add some extra color, not to mention fiber and protein! I have substituted quinoa for the bulgar to great success (prepare according to package directions). Make sure to allow enough time to make ahead and let all the flavors marry in the 'fridge before serving."
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2 h, 4 servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. Combine dressing ingredients in small bowl and set aside.
  2. Combine water, salt and bulgur in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or less until liquid is absorbed and grain is cooked. Remove from heat; fluff with a fork.
  3. While bulgur is cooking, cook frozen lima beans according to package directions, with garlic salt added to water. (I microwave right in box)
  4. Place fluffed bulgur in a large bowl. Add tomato, cucumber, onions, lima beans and mint. Mix well.
  5. Drizzle with dressing; stir well to coat.
  6. Cover and chill at least 2 hours, preferably overnight.


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