Middle Eastern Bean Tabbouleh

Ingredients

• ½ cup cilantro, chopped (optional)
• ½ cup cilantro, chopped (optional)
• 1 cup mint leaf, cut in thin strips (packed)
• 1 cup mint leaf, cut in thin strips (packed)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• ¹/₈ teaspoon cayenne pepper (or to taste)
• + 13 more ingredients
• • ¹/₈ teaspoon cayenne pepper (or to taste)
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 lemon, juice of
  • 1 lemon, juice of
  • 1 cup Italian parsley, chopped (packed)
  • 1 cup Italian parsley, chopped (packed)
  • 1 medium red bell pepper, seeded and chopped (or green)
  • 1 medium red bell pepper, seeded and chopped (or green)
  • 2 large plum tomatoes, seeded and chopped
  • 2 large plum tomatoes, seeded and chopped
  • 1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.)
  • 1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.)

1 Combine beans, tomatoes, green pepper and parsley in mixing bowl. 2 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...

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