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