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.