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...

View full recipe at SpringPad

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