Bright Bite: Tomato + Black Bean Tabbouleh

Looking for something fresh and energetic to delight your palate and your body? THIS IS IT.

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I haven’t had a Middle Eastern tabbouleh salad in a long time, but recently enjoyed one again on a layover in Toronto.  I had forgotten how fresh and vibrant tabbouleh tastes, and I really liked that this one left out the grains to let the tomato, lemon and parsley shine.

Back at home, I was inspired to put our summer bounty to work in another update to the salad, adding black beans for protein. AND IT WAS SO GOOD. The zesty lemon and onion combine to make this a bright dish that stands out as a vibrant flavor, and with the beans, it will fuel you for hours. As always, it makes a great taco filling, or a salad topping, or just as a salad on its own.

INGREDIENTS

2 tomatoes, diced

¼ cup red onion, diced

1 bunch parsley, chopped

4 mint leaves, chopped (optional, don’t worry about them if you don’t grow them at home)

1 can black beans, drained and rinsed well

Juice of ½ lemon

Olive Oil

Salt

INSTRUCTIONS

Mix all ingredients together. Sprinkle salt on top, drizzle olive oil, and then taste. You might like to use another ¼ or even the whole other half of the lemon juice to get the brightest flavor. Allow the salad to chill for a few hours so that the flavors can mix, then enjoy!

If you decide to serve this as a taco filling, consider smashing an avocado with some salt and cumin and then spooning that into your tortilla, too.