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Tabbouleh Bean & Cheddar Salad
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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) Land O Lakes® Sharp Yellow Cheddar Cheese, cubed 1/2 inch

1 teaspoon salt

 *Substitute 1 tablespoon dried crushed mint leaves.

How to make

  1. STEP 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. STEP 2

    Add all remaining ingredients; toss lightly. Cover; chill at least 1 hour.

Tip #1

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

Tip #2

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

Tip #3

Store leftovers in airtight container up to 2 days.

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