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Tabouli Salad

Tummy.Tucker's picture
Ingredients
  Navy beans 1⁄4 Cup (4 tbs)
  Boiling water 4 Cup (64 tbs)
  Bulgur 1 1⁄4 Cup (20 tbs)
  Chopped green onion/Onions 3⁄4 Cup (12 tbs)
  Tomatoes 3 Medium, chopped
  Chopped parsley 1 1⁄2 Cup (24 tbs)
  Cucumber 1 , chopped
  Lemon juice 1⁄2 Cup (8 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

Cook navy beans according to preferred method.
Drain and reserve liquid for soup.
Pour the boiling water over the bulgur and let stand 1 hour until the grain is light and fluffy.
Drain and press out excess water.
Add cooked navy beans and all remaining ingredients and chill for about 1 hour.
Serve on salad greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Lemon
Interest: 
Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 543

% Daily Value*

Total Fat 62 g94.8%

Saturated Fat 8.2 g40.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2073.9 mg86.4%

Total Carbohydrates 204 g67.9%

Dietary Fiber 54.1 g216.4%

Sugars 20.4 g

Protein 38 g76.6%

Vitamin A 255.9% Vitamin C 387.7%

Calcium 36.2% Iron 75.4%

*Based on a 2000 Calorie diet

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Tabouli Salad Recipe