Middle Eastern Bean Tabbouleh

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

• Ready In: 20 mins
• Serves: 4

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!