Sprouted Beans Tabbouleh

I swear, if my head were not attached to my body….

How can it be Monday again? Without me realizing it. Food Matters Monday and I was not ready. Not at all.

If I want to be, I can be a master of improvisations! This time we were suppose to create a Quinoa Tabbouleh Dish chosen by Sara.

Guess what I did not have in the house. Yeah, I know. Pathetic.

My husband pretty much told me I am not allowed to bring in new food for the pantry if I had something else still sitting there I could use instead. Sometimes I think my husband is much wiser than I am. So here we go.

Sprouted Beans Tabbouleh

Cooked sprouted beans

Handful chopped fresh mint

Handful chopped parsley

Olive oil

Lemon juice

White Pepper

Green Olives stuffed with almonds

Roasted red pepper

Snap peas

Fresh tomatoes from the garden

Cooked corn- I prefer Taber corn

This salad is so simple that you just have to love it. Once the cooked sprouted beans have cooled down, add some olive oil, lemon juice and white pepper. Taste and adjust. I love that part haha.

Chop the remaining ingredients and add. I used leftovers I had in my fridge plus some fresh snap peas from the Farmers Market. It gives some crunch to the salad! Toss and refrigerate.

I am still enjoying tomatoes from my own garden. This year I do have a lot of them. Maybe I finally found the right spot for them or maybe it was hot enough for them to grow or a combination of both. Whatever it is, I am enjoying it and come home every day with a bowl of sweet and sun ripened tomatoes. Nothing can beat that!

About these ads