Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!
- 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)
- Combine beans, tomatoes, green pepper and parsley in mixing bowl.
- 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!
Nice salad, will definitely use again. The capsicum made it a bit sweet (not overpoweringly sour or onion flavored like a lot of salads) and the mint flavor really stood out nicely. I added a little bit of lime juice and a dash of onion powder as well. I used chickpeas which were nice, but have also eaten this before with kidney beans which I think goes really well. This would also be nice with other additions such as crumbled feta cheese, olives and/or cucumber.
This is so delicious!! I used chickpeas and followed it all even the optional cilantro but left out the bell pepper out of preference. I would like to make this again for DH and try leaving out the cilantro to see if it's even better per preference. Made for Family Picks, ZWT6 NA*ME regions for my team, The Ya Ya Cookerhood.
We loved this!! The flavors were wonderful. I used black beans, and will certainly try it again with other types of beans too. We really enjoyed the contrast between the spicy cayenne pepper and the cooling mint. Thanks for sharing! ZWT6