White Bean Tabbouleh Recipes

WHITE BEAN TABBOULEH

White Bean Tabbouleh image

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.

Provided by raeanne

Categories Salad Grains Tabbouleh

Time 1h50m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup bulgur wheat, uncooked
1 ½ cups boiling water
2 cups chopped fresh parsley
1 cup chopped baby spinach
1 tomato, diced
½ yellow bell pepper, diced
1 small onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup olive oil
1 lemon, juiced
1 ½ teaspoons sea salt
freshly ground black pepper to taste

Steps:

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.
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.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.8 g, Fat 9.7 g, Fiber 7 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 607.3 mg, Sugar 1.5 g

TABBOULEH III

Tabbouleh III image

This is a Lebanese salad (my version of tabbouleh) that we like served with everything!

Provided by KITKATY

Categories Salad Grains Tabbouleh

Time 4h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
⅓ cup fresh mint leaves
2 teaspoons salt
½ cup lemon juice
⅔ cup olive oil

Steps:

Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 19 g, Fat 18.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 593.5 mg, Sugar 1.9 g

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