In the Middle East, particularly Syria, Lebanon and Jordan, tabbouleh is usually served as part of a meze, with romaine lettuce. The Lebanese use more parsley than bulgur wheat in their dish. In this recipe we omit the bulgur (as a basic ingredient of tabbouleh), and we replace it with black soybeans, or white beans in terms of change and it taste really yummy!
1. Combine beans, tomatoes, green pepper and parsley in mixing bowl.
2. In a small bowl, whisk lemon juice with salt and cayenne. Mix in oil. Pour over bean mixture; toss well. Mix in mint and cilantro, if using.
3. Let tabbouleh sit for 20 minutes so flavors meld together before serving.
4. You can keep it in the fridge for 24 hours, tightly covered to enjoy next day if you want.