Black Soybean Tabbouleh
Recipe from Vegetarian Times

30 minutes or fewer. Canned black soybeans, high in protein and fiber, replace the traditional bulgur. Combining them with crunchy, high-fiber fresh veggies makes a perfect lunch.


Black Soybean Tabbouleh

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Ingredients
  • 1  15-ounce
    can black soybeans, rinsed and drained
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  • 2 
    large plum tomatoes, seeded and chopped
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  • 1 
    medium-sized green bell pepper, seeded and chopped
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  • 1 
    packed cup chopped Italian parsley leaves
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  •  
    Juice of 1 lemon
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  • 1  teaspoon
    salt
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  • 1/8  teaspoon
    cayenne pepper, or to taste
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  • 1  tablespoon
    extra virgin olive oil
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  • 1 
    packed cup mint leaves, cut into thin strips
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Directions
1.
Combine soybeans, tomatoes, green pepper and parsley in mixing bowl.
2.
In small bowl, whisk lemon juice with salt and cayenne. Mix in oil. Pour over bean mixture; toss well. Mix in mint. Let sit 20 minutes so flavors meld. Will keep in refrigerator 24 hours, tightly covered.

Nutrition information
Calories 180, Total Fat 5 g, Sodium 650 mg, Carbohydrate 20 g, Fiber 10 g, Protein 12 g, Sugars 3 g Percent Daily Values are based on a 2,000 calorie diet
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