Tabbouleh with cannellini beans

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    Tabbouleh with cannellini beans

    Tabbouleh with cannellini beans

    (43)
    1hr20min


    36 people made this

    About this recipe: A slightly different take on the traditional tabbouleh. This recipe includes cannellini beans and spinach. The salad is light and refreshing, perfect for a warm summer night. Garnish with feta cheese and olives.

    Ingredients
    Serves: 6 

    • 180g bulgur wheat, uncooked
    • 350ml boiling water
    • 100g fresh parsley, chopped
    • 30g baby spinach, chopped
    • 1 tomato, diced
    • 1/2 yellow pepper, diced
    • 1 small onion, finely diced
    • 2 cloves garlic, finely chopped
    • 1 (410g) tin cannellini beans, drained and rinsed
    • 4 tablespoons olive oil
    • 1 lemon, juiced
    • 1 1/2 teaspoons sea salt
    • freshly ground black pepper to taste

    Method
    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    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 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 & ratings
    Average global rating:
    (43)

    Reviews in English (43)

    by
    11

    Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!  -  07 Nov 2009  (Review from Allrecipes US | Canada)

    by
    10

    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!  -  23 Aug 2009  (Review from Allrecipes US | Canada)

    by
    9

    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.  -  16 Mar 2010  (Review from Allrecipes US | Canada)

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