Natalie's fatfree tabouli

1 Servings

Ingredients

QuantityIngredient
1cupDry bulgur
2cupsWater
1can(15 oz) black beans or kidney beans, drained and rinsed
1cupCanned or cooked frozen corn niblets
1cupChopped cucumber, peeled and seeds removed
½cupChopped red onion
½cupChopped fresh parsley
1Chopped fresh tomato
1Chopped small bell pepper (red or green)
½cupChopped celery
½cupMild salsa
¼cupFresh lemon juice (1/2 large lemon)
2tablespoonsBalsamic or wine vinegar
2Cloves minced garlic or 1 tsp no-oil garlic in a jar
teaspoonFreshly ground pepper
¼teaspoonSalt-free seasoning (ie Mrs. Dash)

Directions

~ based on the einste!n ingredients and other tabouli postings on this list Boil water. Put bulgur in a good sized bowl and pour the boiling water over it. Cover and let stand one hour. Squeeze or drain off any remaining liquid. Add the remaining ingredients and toss until thoroughly mixed.

Cover and refrigerate overnight. Correct seasonings as desired, possibly adding a bit more lemon juice and vinegar for additional tang. Serve as a salad, on pita bread, on bagels, for a lunch meal, a snack, a side dish, whatever....

Makes 6 servings: Calories 151, CFF 4%.

I put this through my nutrional program and it proved just as they had advertised, as you can see from above.

Posted to fatfree digest V97 #011 by "Natalie Frankel" <Natalie.Frankel@...> on Feb 27, 1997.