I have always made a phenomenal bean salad. It’s also one of the things we eat a lot of in the summer. I can make it on a Monday to eat all week long with sandwiches, or simply all on its own. My four kids love bean salad which is great because its a fantastic no heat option when the weather is so humid like it has been.
Recently on a weekend camping trip with a close friend of the family I discovered a new twist to my regular bean salad. I had made mine and brought it for the weekend, and at supper time my friend had some Tabbouleh. I had both on my plate and took a forkful that happened to have my bean salad and her Tabbouleh on it. It was instant yumminess. I knew I just had to incorporate it in my bean salad recipe. The above picture is the result.
Tabbouleh is usually made with bulgur, tomato, parsley ( finely chopped) mint, onion, fresh garlic, and its seasoned with olive oil, lemon juice and salt. It’s a fresh delicious salad. Now you can make it yourself but for this recipe I chose to make everything with ingredients that were already made.
You can make your beans ahead of time but for this recipe I used cans. Here is my regular bean salad recipe.
1 can of kidney beans
1 can of black beans
1 can of chick peas
1 can of navy beans
1 can of mixed beans-I do use a different 5th bean but they were sold out so I bought mixed.
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup of olive oil
2 cloves of fresh garlic-pressed
1 medium red onion
1/2 fresh lemon juice
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1/2 green pepper
handful of parsley finely chopped
Mix all this together and let it sit. If I am using canned beans I don’t add salt but I do add pepper. Rinse the beans really well in cold water. You can play with the flavorings to suit your taste. Some bean salads call for sugar, I never add it. It’s a delicious recipe on its own but paired with Tabbouleh, I have totally found by accident one of my best recipes. It’s a superb marriage of flavor that your taste buds will love. My kids have been asking me to make this every week. They like it so much I got a high five. Hence the name its been given.
If you are going to add the Tabbouleh do that after the beans have been rinsed, add it before you add the vinegars, oils, lemon, etc. You will need to add them, but your taste may not be the same as mine. Remember beans are good for your heart, you can let the kids have fun with the rest of the rhyme. And make sure to get them to give some high fives for Canada at the Olympics!
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own!