WHITE BEAN TABBOULEH

Tabbouleh is misunderstood in America. How many times have you had a soggy salad of couscous or bulgur with a few flecks of parsley, and perhaps some tomato thrown in? Not in the spirit of tabbouleh, my friends. The real deal is a parsley salad, and the bulgur is practically a garnish, in terms of proportion. That’s why I didn’t feel too bad about subbing the white beans here for the bulgur, since the grain is a secondary element of this classic Lebanese salad anyhow. Besides, it works so well I think it might even be better this way. Caution: This is best made with white beans that have held their shape and are not overcooked. Note, too, that you will want to use curly rather than flat-leaf parsley, since it helps the salad stay fluffy and not mushy. For the same reason, resist the urge to use a food processor. 4 to 6 servings

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pick the parsley leaves off the stems. (You should have about 6 cups lightly packed.) Wash and spin-dry in a salad spinner, then lay out on paper towels and pat dry. Leave to air-dry for at least 30 minutes, if possible, then finely chop.

Step 2

Spread the cannellini beans on new paper towels, cover with more paper towels, and gently pat dry.

Step 3

Combine the parsley, beans, tomatoes, scallions, mint, lemon juice, olive oil, garlic, salt, and pepper in a medium bowl and gently toss to combine. Taste and add more salt if needed. Serve immediately.