Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
White Bean Tabbouleh Salad Recipe
White Bean Tabbouleh Salad is all of the herby freshness of Tabbouleh, with the bulgur switched for white beans to make a extra substantial salad. It’s a contemporary, lemony, herby bean salad that’s completely scrumptious and good for you.
A wonderful starch + veg aspect dish, or mild meal for heat days. Plus it’s alot extra attention-grabbing than the run-of-the-mill bean salads round!
White Bean Tabbouleh Salad
I don’t know if in case you have individuals in your life like me who don’t precisely leap up and down on the point out of a bean salad.
However throw the phrase “Tabbouleh” in there, and immediately, it sounds a complete lot extra attention-grabbing. Visions of plenty of contemporary parsley, trace of mint, dotted with tomato and cucumber, and that distinct lemony freshness.
Don’t fear. I didn’t simply throw the phrase “Tabbouleh” into the identify. I truly threw all of the flavours of Tabbouleh in there too!!
Elements in white bean salad
The substances on this bean salad are actually all the things that you simply discover in Tabbouleh, besides I’ve switched the bulgur for white beans:
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Parsley – the important thing ingredient on this dish, the explanation why tabbouleh is the very first thing most individuals consider when the parsley is rising wild within the backyard!
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Mint – a necessary a part of a very nice contemporary Tabbouleh! It’s a refined background flavour, some individuals can’t truly choose that it’s within the salad. However with out it, you’re lacking a touch of freshness;
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Tomatoes and cucumber – although in actual Tabbouleh, these are a secondary ingredient, right here on this bean salad model, I scale the portions as much as improve the contemporary / juicy issue;
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Beans – I’ve used cannellini beans right here, just because it’s the canned beans I all the time, all the time have within the pantry. However any beans will work a deal with right here – white or another color, contemporary or cooked dried! (Notes within the recipe for cooking dried beans)
Do not forget that beans are good for you??
Some of the underrated meals on this planet! Stated to be the world’s greatest supply of plant based mostly protein, beans present dietary fibre, Vitamin B, and different essential nutritional vitamins and minerals. Analysis reveals that they may help to cut back blood sugar and enhance levels of cholesterol. Plus, it’s a low glycemic meals (“GI”) which implies it’s going to preserve you full for longer.
We must always all eat extra beans!!
Lemon Dressing for White Bean Tabbouleh Salad
And right here’s what goes in my go-to Lemon Dressing which has made an look in lots of major course and aspect salad recipes I’ve shared through the years, together with the latest Brown Rice Salad:
Ordinarily, Tabbouleh is soaked in lemon juice then a contact of olive oil is later added to take the sharp edge off the lemon.
However for this recipe, I’m making a correct Lemon Dressing for this recipe as a result of I would like the dressing to be thicker so it clings to the white beans. With a purpose to obtain this, the Dressing must be correctly thickened by shaking it vigorously in a jar, plus I additionally add a contact of Dijon Mustard which thickens it much more.
The right way to make White Bean Tabbouleh Salad
Shake up the Dressing in a jar, plenty of chopping and toss, toss, toss!
What to serve with Tabbouleh White Bean Salad
This may be an awesome aspect dish OR stuffed into wraps for Mediterranean and Center Jap dishes that historically embody or are completely paired with Tabbouleh, akin to Greek Chicken Gyros. Listed below are some extra recommendations:
However there’s no must cease there! Whereas this Bean Salad will go along with any protein, I feel the freshness makes it excellent to pair with white meats (chicken, turkey, lean pork) or any seafood. Strive it with a grilled marinated chicken breast or a bit of Grilled Salmon. Garlic Prawns or CRISPY Grilled Prawns or some Lemon Garlic Marinated Pork Chops.
For a fast meal, gently fold by way of some chunks of tuna (ideally in oil, not spring water), high with slices of the juiciest ever Poached Chicken Breast or laborious boiled egg (quartered or sliced).
Watch make it
Ingredients
- 800g / 24 oz (2 cans) white beans (like cannellini, navy/haricot, butter beans) , drained (Note 1 & 3)
- 4 tomatoes , cut into 1.25cm / 1/2" pieces
- 3 cucumbers (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
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 garlic clove , small, minced using garlic press
- 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
1. Beans – I’ve made this with white beans to make it look more like Tabbouleh, but any coloured beans will do just fine here, even chickpeas.
2. Dijon mustard – sub yellow mustard, or omit. Makes the dressing a wee bit thicker which is great for fine-grain type salads because it helps coat better.
3. Dried beans (navy, cannellini or other white beans) – you will need 1 1/4 cups of any dried white beans.
1 can = 1 3/4 cups beans once drained
Recipe calls for 2 cans = 3 1/2 cups beans
1 cup dried beans = 2 3/4 cups cooked
So you will need approx 1 1/4 cups dried beans (1.25 x 2.75 = ~3.5 cups cooked beans)
HOW TO COOK DRIED BEANS – soak in plenty of water (beans will triple in volume) 5 – 24 hrs. Drain bring to boil then gently simmer in a large pot of water with 1 tbsp salt* partially covered with a lid. The cooking time will vary wildly depending not just on size/type of beans, but also the age of beans. Fresh dried cannellini beans, 24 hr soak can cook = 25 minutes. Old large lima beans could take over 2 hours.
So start checking at 25 minutes, and the closer they are to being ready, check every few minutes because small beans can go from just under to overcooked within 5 minutes. They are ready when they’re tender all the way through, if they are overcooked they can fall apart / disintegrate on the edges (also this can happen to lower quality beans).
4. Storage – keeps for 3 days, though the tomato does lose perky juiciness the next day. I also like to either hold back some dressing to give it a fresh drizzle just before serving, or else a squeeze of fresh lemon and drizzle of olive oil will do the trick.
5. Nutrition per serving, assuming 8 servings as a side. Excellent veg+starch side dish for meals, especially for warm days.
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