Ingredients
-
1
-
2
-
1
-
1
-
1
-
1
-
1/8
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Middle Eastern Bean Tabbouleh,Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!,This was very tasty. used chickpeas, quartered grape tomatoes, and no peppers because no one likes them. I think a smaller bean would have been better. I didn’t have any mint – we’ve got some growing by the side of the barn but it’s the dead of winter. I added a couple drops of peppermint extract. Tastes good, but not sure if it’s “right”. Made for February Sun and Spice 2013.,Nice salad, will definitely use again. The capsicum made it a bit sweet (not overpoweringly sour or onion flavored like a lot of salads) and the mint flavor really stood out nicely. I added a little bit of lime juice and a dash of onion powder as well. used chickpeas which were nice, but have also eaten this before with kidney beans which I think goes really well. This would also be nice with other additions such as crumbled feta cheese, olives and/or cucumber.
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Steps
|
1
Done
|
Combine Beans, Tomatoes, Green Pepper and Parsley in Mixing Bowl. |
|
2
Done
|
in a Small Bowl, Whisk Lemon Juice With Salt and Cayenne. Mix in Oil. Pour Over Bean Mixture; Toss Well. Mix in Mint and Cilantro, If Using. Let It Sit 20 Minutes So Flavors Meld Together. This Will Keep in the Fridge 24 Hours, Tightly Covered. Enjoy! |
