Black-eyed pea and corn tabbouleh
Strange and wonderful things happen when I start digging around my freezer and produce drawer looking for things I need to use up:
1 12-oz bag frozen corn, cooked lightly and let cool
1 20-oz bag frozen black-eyed peas, cooked to desired tenderness and let cool
1 small red onion, chopped finely
1 bunch parsley, chopped finely
Approximately 300 grams tomatoes (whatever "looks right" to ya, not a proportion set in stone)
Approx 200 grams lightly steamed yellow summer squash (optional -- I had some I needed to use)
Juice of 1 lemon (1/4 cup)
1/4 cup olive oil
1 clove garlic, pressed
Salt and black pepper to taste (I don't salt it)
Mix everything. Let it sit for a bit to let the flavors merge before eating.
The hubby loved it.
Made 10 cups. Per 1/2 cup: 85 calories, 11 g carbs, 3 g fat, 3 g protein, 8 g sodium (if you don't add salt), 2 g sugar
1 12-oz bag frozen corn, cooked lightly and let cool
1 20-oz bag frozen black-eyed peas, cooked to desired tenderness and let cool
1 small red onion, chopped finely
1 bunch parsley, chopped finely
Approximately 300 grams tomatoes (whatever "looks right" to ya, not a proportion set in stone)
Approx 200 grams lightly steamed yellow summer squash (optional -- I had some I needed to use)
Juice of 1 lemon (1/4 cup)
1/4 cup olive oil
1 clove garlic, pressed
Salt and black pepper to taste (I don't salt it)
Mix everything. Let it sit for a bit to let the flavors merge before eating.
The hubby loved it.
Made 10 cups. Per 1/2 cup: 85 calories, 11 g carbs, 3 g fat, 3 g protein, 8 g sodium (if you don't add salt), 2 g sugar
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Replies
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Sounds interesting... I wish you had a picture of it.
Tabbouleh always looks so fresh and delicious, but the traditional mint throws it off for me. This sounds wonderful!
Since it's so low in calories, did you use it as more of a side dish?0 -
Do you know how to post a photo on these forums? I took one, and I've seen people post photos, but I'm not sure how it's done.
We did use it as a side dish -- grilled steak, a cup of this on the side, happy belly.
Oddly, I've never used mint in my tabbouleh. Always been strictly a parsley girl on that front. I've also made it with quinoa a lot of times instead of bulghur. I can never get bulghur right.0 -
Sounds yummy! :flowerforyou:0
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Sounds delicious! I would love to see a picture too.
Someone posted this once for me about posting photos. I hope it will help you too.
How to add an image to MFP
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Well that advice did not work it deletes the0
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Okay this is not working at all.
How to add an image to MFP
{img}http://i59.tinypic.com/2w50by9.jpg{img}
Replace the { with [ and the url with your image url. Go to tiny pic to get url.0 -
Great recipe. Thank you for sharing.0
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