New-Age Tabbouleh Salad

evelyn/athens's Note:

It’s summer and it’s hot. What I want…what I crave…is to eat something delicious, refreshing and healthy, and that’s how this brown rice tabbouleh was born. It’s the perfect salad to have with grilled anything, or to bring to a potluck. And you know you’re being good to yourself in every way possible.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

Salad

• 4 cups cooked brown rice, cooled
• 1 1/2 cups zucchini, seeded and small dice
• 1 1/2 cups English cucumbers, seeded and small dice
• 20 -25 grape tomatoes, halved (quartered, if large or cherry tomatoes)
• 1 medium purple onion, small dice
• 1 cup parsley, packed and minced
• 1/2 cup cilantro, packed and minced
• 1/2 cup spearmint, packed and minced

Dressing

• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 2 teaspoons yellow mustard
• 1 1/2 teaspoons ground cumin
• salt and pepper, to taste

Directions:

1. Combine all salad ingredients in a large, resealable bowl.
2. Whisk together dressing ingredients, adding salt and pepper to taste. Toss salad with dressing. Taste salad (try to get a little of everything on your fork), add a little more lemon, if necessary. Adjust seasoning.
3. Refrigerate at least 2-3 hours before serving to allow flavours to mingle and love each other. Mix salad well before serving to redistribute dressing. :-).

Reviews

[PaulaG]

This has all the flavors that you are looking for in tabbouleh. The recipe was scaled to 2 servings and actually ended up with 3 very nice size servings. Short grain brown rice and roma tomatoes were used. The use of fresh lemon juice is a must. I would make this again. Good luck in the contest.

[Sharon123]

Nice bright flavors! I loved the mint in this. We didn't have grape tomatoes, so used a heirloom tomato. Thanks and good luck!