Recipe: White Bean Tabbouleh

(photo to come soon)

In my continued effort to work through to food I already have my pantry, I decided to start using more recipes that include bulgur. I bought some in the bulk section at whole foods a while back when I was on a mission to make my own version of the vegetarian chili at beans and barley and still have a fair amount left over.

ingredients:
1 cup bulgur wheat, uncooked
1 1/2 cups boiling water
1 cup chopped baby spinach
1 tomato, diced
1/2 yellow bell pepper, diced
2 cloves garlic, minced
1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup olive oil
2 Tbsp lemon juice
1 1/2 teaspoons sea salt
freshly ground black pepper to taste

directions:
1. Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
2. In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

serves 6

This recipe is incredible. I wouldn't change a thing about it. I actually halved the recipe and decided to eat the leftover cannelini beans as an afternoon snack.