Tabbouleh Bean & Cheddar Salad

Tabbouleh Bean & Cheddar Salad
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Classic tabbouleh salad is beefed up with Cheddar cheese cubes, garbanzo beans and sweet fresh snow peas.
35 min
Prep Time
1:35
Total Time
36 servings

Ingredients

1 1/2 cups
boiling water
1 cup
bulgur wheat
1 cup
finely chopped fresh parsley
1/2 cup
pea pods, cut in half
1/4 cup
freshly squeezed lemon juice
1/4 cup
olive oil
4
green onions, sliced
2 medium (2 cups)
tomatoes, chopped
1 small (1/2 cup)
orange bell pepper, chopped
1 (15-ounce) can
garbanzo beans, drained, rinsed
3 tablesppoons
chopped fresh mint leaves*
4 ounces (1 cup)
Cheddar cheese, cubed 1/2-inch
1 teaspoon
salt
 
*Substitute 1 tablespoon dried crushed mint leaves.

Directions

  1. Place bulgur into bowl. Pour boiling water over bulgur. Cover with plastic food wrap; let stand 20 minutes. Do not drain, If water is not completely absorbed after 20 minutes.
  2. Add all remaining ingredients; toss lightly. Cover; chill at least 1 hour.

Recipe Tips

-If using dry mint, add to the dry bulgur before boiling water is added. The extra soaking really freshens the flavor.

-Serve a double portion on fresh salad greens for a hearty entrée salad.

-Store leftovers in airtight container up to 2 days.

Nutrition Facts (1 servings)

Calories
110
Cholesterol
10mg
Carbohydrates
11g
Protein
4g
Fat
6g
Sodium
280mg
Dietary Fiber
2g

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