A wholesome and nutritious tabbouleh (cooked bulgur wheat) salad with tomato, provolone cheese, peas, carrots, black beans, lemon and fresh basil.
1 (5.25-ounce) package tabbouleh mix
1 cup cold water
1 tablespoon olive oil or vegetable oil
2 to 3 tablespoons lemon juice
1 cup chopped tomatoes
4 ounces Wisconsin Provolone or Mozzarella cheese, cut into 1/2-inch cubes (1 cup)
1 cup frozen peas
1 cup shredded carrots
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh basil
Romaine lettuce leaves
- In a large bowl, combine tabbouleh mix, water, oil and lemon juice; let stand for 30 minutes.
- Fluff prepared tabbouleh lightly with a fork. Add tomatoes, cheese, peas, carrots, beans and basil; mix well. Cover; chill at least 2 hours before serving on a bed of lettuce.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.