Low Fat Lemon Lima Bean Tabbouleh Recipe

Low Fat Lemon Lima Bean Tabbouleh Recipe

  • Dressing:
  • 1/3 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
  • Salad:
  • 2 cups water
  • 1 cup bulgur
  • 1 teaspoon salt
  • 1 (10 ounce) package frozen lima beans
  • 1/2 teaspoon garlic salt
  • 1 cup seeded and chopped tomato
  • 1 cup peeled, seeded, and chopped cucumber
  • 1/4 cup thinly sliced green onion
  • 1/3 cup finely chopped fresh mint
  1. Whisk lemon juice, olive oil, ginger, garlic, sugar, and coriander together in a bowl.
  2. 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.
  3. 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.
  4. 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.
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