White Bean Tabbouleh
|Bulgur||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Lemon juice||14 Cup (224 tbs)|
|Scallions||5 , chopped|
|Minced fresh parsley||1 1⁄2 Cup (24 tbs)|
|Olive oil||2 Tablespoon|
|Cooked beans||1 Cup (16 tbs)|
|Cherry tomatoes||1 Cup (16 tbs) (For Garnish)|
|Spinach leaves||6 (For Garnish)|
Place the bulgur, water, and lemon juice in a small bowl and set aside for 20 minutes.
Place the soaked bulgur in a medium-size serving bowl.
Add the scallions, parsley, and oil and toss together well.
Add the beans and gently toss again.
Place the cherry tomatoes on top of the tabbouleh and arrange the spinach around the outside of the bowl.
Cover and chill if desired.
Serving size: Complete recipe
Calories 1705 Calories from Fat 286
% Daily Value*
Total Fat 32 g49.9%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 616.2 mg25.7%
Total Carbohydrates 413 g137.7%
Dietary Fiber 48 g192.1%
Sugars 92 g
Protein 42 g84.7%
Vitamin A 144.3% Vitamin C 2810.5%
Calcium 47.6% Iron 59.7%
*Based on a 2000 Calorie diet