Cooked - White Bean Tabbouleh - Cool Beans

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

White Bean Tabbouleh - Cool Beans

5.0

2 bunches of curly parsley

1 ¾ cans cooked or canned no-salt-added cannellini beans (from one 15-ounce can), drained and rinsed

1 cup cherry or grape tomatoes, quartered

2 scallions, thinly sliced

10 large mint leaves, finely chopped

3 tablespoons fresh lemon juice

2 tablespoons olive oil

2 garlic cloves, minced or pressed

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

Pick the parsley leaves off the stems (you should have about 6 cups lightly packed). Wash and spin-dry in a salad spinner, then lay out on paper towels and pat dry. Leave to air-dry for at least 30 minutes, if possible, then finely chop.
Spread the cannellini beans on new paper towels, cover with more paper towels, and gently pat dry.
Combine the parsley, beans, tomatoes, scallions, mint, lemon juice, olive oil, garlic, salt, and pepper in a medium bowl and gently toss to combine. Taste and add more salt if needed. Serve immediately.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 9 weeks ago

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