Dense Bean Tabouli Version

Dense bean salad is a trend on the TikTok these days. I watched like fifty versions and then made this one, which is pretty much all I am eating during this heat.

Ingredients:

• One box Tabouli mix. I use this one, but any sort will do.
• Can of black beans (any sort)
• Can of white beans (any sort)
• Can of butter beans (or any other kind of beans you want to use)
• two bunches of green onions
• a cucumber
• some crunchy lettuce or cabbage 
• crumbly cheese (I use Wensleydale, but the internet likes feta)
• two lemons
• olive oil
• vinegar (I used Chinese black vinegar)
• celery salt
• pepper
• cumin if you like cumin
• bell peppers if you like bell peppers (I don't, so I leave this out)

Instructions:

(1) Prepare the tabouli by adding about a cup of boiling water and stirring well. I also put the celery salt and cumin in at this point. Add the juice of one of the lemons, and about half a cup of olive oil. Stir again, then cover and put in the fridge overnight. I make it in a big glass measuring cup, so I just put a plate on top of that to cover. Any sort of glass dish or jar would work though.

(2) The next day, open the beans and dump them into a big fine-meshed colander. Drain and rinse thoroughly. Let them drain more while you do the next steps.

(3) Cut up the green onions -- the white and about half the green part. Cut them pretty tiny.

(4) Peel, quarter, and de-seed the cucumber. Then cut it into small bits, about as big as the beans.

(5) Cup up some lettuce or cabbage -- I use the pre-cut colesaw you can get in bags at most stores, but I cut it up even more. We're going for small bits of everything here. If you're using bell peppers, cut them up too. You can probably use any vegetables you want, just cut them up tiny.

(6) Put everything in a big glass bowl. Add the pepper and salt and more cumin if you like cumin. Add the juice of the other lemon and another half cup of olive oil. Add the drained beans. Crumble up the cheese and add that. Stir well.

(7) Add the tabouli from the fridge. Stir some more. Put the whole mess in jars or whatever (I have Bell canning jars, the quart size, you'll need a couple) and refrigerate overnight again.

(8) Serve with a little more vinegar and maybe some more olive oil. Tortilla chips (these are my fav) also go well.

Keeps like a week in the fridge, so you can eat it forever.

Wensleydale, Grommit!