Middle Eastern Bean Tabbouleh

Name: Middle Eastern Bean Tabbouleh
Prep time: 20 min
Yield: 1 (178 g)
Ingredients: 1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.); 2 large plum tomatoes, seeded and chopped; 1 medium red bell pepper, seeded and chopped (or green); 1 cup Italian parsley, chopped (packed); 1 lemon, juice of; 1 teaspoon salt; 1/8 teaspoon cayenne pepper (or to taste); 1 tablespoon extra virgin olive oil; 1 cup mint leaf, cut in thin strips (packed); 1/2 cup cilantro, chopped (optional)

Middle Eastern Bean Tabbouleh was pinched from <a href="http://low-cholesterol.food.com/recipe/middle-eastern-bean-tabbouleh-174362" target="_blank">low-cholesterol.food.com.</a>

"Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!..."

INGREDIENTS

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1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.)

•

2 large plum tomatoes, seeded and chopped

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1 medium red bell pepper, seeded and chopped (or green)

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1 cup Italian parsley, chopped (packed)

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1 lemon, juice of

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1 teaspoon salt

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1/8 teaspoon cayenne pepper (or to taste)

•

1 tablespoon extra virgin olive oil

•

1 cup mint leaf, cut in thin strips (packed)

•

1/2 cup cilantro, chopped (optional)

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