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White Bean Tabbouleh

Rated as 4.73 out of 5 Stars

"White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese."
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1 h 50 m servings 197
Original recipe yields 6 servings


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  1. Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
  2. In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

Nutrition Facts

Per Serving: 197 calories; 9.7 24.8 5.6 0 607 Full nutrition

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Read all reviews 36
  1. 45 Ratings

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Most helpful positive review

Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!

Most helpful critical review

Needs more seasoning - maybe fresh basil?

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Used chick peas instead of white beans because that's all I had. Will make again, definitely with the chick peas!

This is an attractive, healthy salad that contains complete protein for a vegetarian meal. I think it will be even better tomorrow, when the flavours have had time to blend more. thanks!

This salad was really tasty. I had some bulgur wheat sitting in my cabinet unused, so I decided this was the recipe to try it with. I didn't have white beans so I substituted with butter beans...

I found this recipe after receiving tons of parsley in my CSA veggie box. It was delicious and easy! I ended up adding 1 whole red bell pepper, rather than 1/2 a yellow, and lots of small heir...

My husband and I loved this recipe! I made it again for two other families and they both asked for the recipe. I enjoyed this recipe much more than traditional Lebonese tabbouleh because there...

Loved it! Used quinoa instead of bulgar wheat, and 1/2 parsley 1/2 mint, with a little cucumber added, red onion, and red bell pepper instead. Next time I'll probably use all mint.

Really nice tabbouleh recipe. I reduced the bulgur by a 1/3, added extra parsley about 1/3 cup more, and another lemon.

Amazing taste! I substituted yellow pepper for red pepper, baby spinach for frozen spinach and since I didn't have tomato, I felt like I needed another veggie, so I added snow peas. Delicious, I...

This had really good flavor. Unless your tomato is huge, you'll want to use more than one. Next time I will add another half cup (at least) of bulgar as well.