Tabouli Salad Recipe
Ingredients
| Navy beans | 1/4 Cup (16 tbs) | |
| Boiling water | 4 Cup (16 tbs) | |
| Bulgur | 1 1/4 Cup (16 tbs) | |
| 3/4 cup chopped green onion or onions | ||
| 3 medium-size tomatoes, chopped | ||
| Parsley | 1 1/2 Cup (16 tbs), chopped | |
| Cucumber | 1 , chopped | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Oil | 1/4 Cup (16 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.
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.
Chef
