Low Fat Lemon Lima Bean Tabbouleh recipe
All Recipes Salad Grains Tabbouleh
Ingredients
- ⅓ cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon peeled and grated fresh ginger root 1 tablespoon minced garlic 1 tablespoon white sugar, or to taste 1 teaspoon ground coriander 2 cups water 1 cup bulgur 1 teaspoon salt 1 (10 ounce) package frozen lima beans ½ teaspoon garlic salt 1 cup seeded and chopped tomato 1 cup peeled, seeded, and chopped cucumber ¼ cup thinly sliced green onion ⅓ cup finely chopped fresh mint
Nutrition Info
- 124.8 caloriescarbohydrate: 21.5 gcholesterol: : -fat: 3.1 gfiber: 4.8 gprotein: 4.3 gsaturatedFat: 0.4 gservingSize: -sodium: 343.7 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Low Fat Lemon Lima Bean Tabbouleh
Directions
-
Whisk lemon juice, olive oil, ginger, garlic, sugar, and coriander together in a bowl.
Combine water, bulgur, and salt in a saucepan, bring to a boil. Cover saucepan, reduce heat, and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and fluff with a fork.
Bring a separate saucepan of water to a boil, add lima beans and garlic salt. Cook until lima beans are tender, 5 to 7 minutes, drain.
Mix bulgur, lima beans, tomato, cucumber, green onion, and mint together in a large bowl, drizzle dressing over bulgur mixture. Toss to coat. Cover bowl with plastic wrap and refrigerate to blend flavors, 2 hours to overnight.