Tabbouleh White Bean Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
8 - 10
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Calories
152 kcal
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Course
Side Dish
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Cuisine
Mediterranean, American
Tabbouleh White Bean Salad
Description
Tabbouleh White Bean Salad blends canned white beans such as cannellini with fresh diced tomato, cucumber, finely chopped red onion, and a generous amount of chopped parsley and mint. The lemon dressing mixes lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper, providing a citrusy, tangy coating that brightens the dish. The mustard adds body to the dressing, helping it cling to the ingredients.
The salad presents a mixture of creamy beans and crisp vegetables with pronounced herbaceous notes from parsley and mint, creating a refreshing contrast in textures and flavors. Garlic adds a subtle pungency while the lemon dressing adds acidity.
This dish can be served as a light, nutritious side or starter, especially during warmer seasons. It is adaptable by swapping mustard varieties or changing bean types, and keeps well for a few days, though tomato texture may soften over time.
The recipe includes practical tips for cooking dried beans if preferred, emphasizing proper soaking, cooking times, and texture monitoring. Leftover dressing can be held back to refresh the salad before serving.
Ingredients
Salad:
- 800g / 24 oz (2 cans) White beans drained (Note 1 & 3, like cannellini, navy, haricot, butter beans
- 4 tomato cut into 1.25cm / 1/2" pieces
- 3 cucumber or 1 1/2 long English/Telegraph cucumbers), cut into 1.25cm / 1/2" pieces
- 1/2 red onion , finely chopped
- 1 cup parsley , roughly chopped (1 large bunch)
- 1/3 cup mint , roughly chopped
Lemon Dressing:
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 garlic small, minced using garlic press, clove
- 1/2 tsp Dijon mustard (Note 2)
- 1/2 tsp salt , kosher/cooking salt (1/4 tsp table salt)
- 1/2 tsp black pepper
Instructions
- Place Dressing ingredients in a jar and shake well to combine.
- Place Salad ingredients in a big bowl. Drizzle over most of the Dressing, toss well.
- Transfer to serving bowl. Serve!
Notes
- White beans can be substituted with any colored beans or chickpeas as needed.
- Dijon mustard in the dressing adds thickness and helps the dressing adhere better; it can be replaced with yellow mustard or omitted.
- When using dried beans, soak in plenty of water for 5 to 24 hours before cooking to tenderize them properly.
- Beans are cooked in salted water and readiness is judged by tenderness; cooking times vary widely by bean type and age.
- The salad keeps in the fridge for up to 3 days, though tomatoes lose firmness; hold back some dressing to refresh just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152cal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 161mg | 7% |
| Potassium | 540mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 23mg | 26% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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