Tabbouleh with cannellini beans

    Tabbouleh with cannellini beans


    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.

    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

    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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