Middle Eastern Bean Tabbouleh

Name: Middle Eastern Bean Tabbouleh
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)

10 ingredients

2 steps

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)

Directions

1

Combine beans, tomatoes, green pepper and parsley in mixing bowl.
2

In a small bowl, whisk lemon juice with salt and cayenne. Mix in oil. Pour over bean mixture; toss well. Mix in mint and cilantro, if using. Let it sit 20 minutes so flavors meld together. This will keep in the fridge 24 hours, tightly covered. Enjoy!