Natalie's fatfree tabouli

Yield: 1 Servings

Measure Ingredient
1 cup Dry bulgur
2 cups Water
1 can (15 oz) black beans or kidney beans, drained and rinsed
1 cup Canned or cooked frozen corn niblets
1 cup Chopped cucumber, peeled and seeds removed
½ cup Chopped red onion
½ cup Chopped fresh parsley
1 Chopped fresh tomato
1 Chopped small bell pepper (red or green)
½ cup Chopped celery
½ cup Mild salsa
¼ cup Fresh lemon juice (1/2 large lemon)
2 tablespoons Balsamic or wine vinegar
2 Cloves minced garlic or 1 tsp no-oil garlic in a jar
⅛ teaspoon Freshly ground pepper
¼ teaspoon Salt-free seasoning (ie Mrs. Dash)

~ 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.

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