White Bean Tabbouleh Salad

Rinse bulgur wheat under cold water until the water runs clear.

Soak bulgur in warm water for 20-30 minutes until tender, then drain.

Chop fresh parsley and mint finely, and place in a large mixing bowl.

Dice tomatoes and cucumber, then add to the bowl with herbs.

Finely chop red onion and add to the mixture.

Add the cooked white beans to the bowl.

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.

Pour the dressing over the salad mixture.

Toss everything gently to combine, ensuring even distribution of the dressing.

Let the salad sit for 10-15 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Dietary

Allergens