White Bean Tabbouleh Salad

Forget everything you think you know about salad! This white bean tabbouleh is so surprisingly delicious, it might just convert even the staunchest salad skeptic.

Ready to discover a fresh, flavorful, and incredibly easy recipe that will become your new go-to lunch or light dinner?

Key Components

Let's plunge into the key components that make this White Bean Enchilada recipe a must-try! You're gonna love this!

First, the white sauce—it's creamy, dreamy, and dead simple. Melt 2 1/2 tablespoons of butter, whisk in 3 tablespoons of flour, and cook for a minute. Then, add 1 cup of milk, whisk until thickened, like 30 seconds. Stir in 1/2 cup sour cream, 1 cup of chicken broth, 1/2 teaspoon of cumin, 2 tablespoons of jalapeños, and 1/2 teaspoon each of salt and pepper. This sauce is *chef's kiss*.

Next, the enchilada filling! Mix together 2 1/2 cups of cooked chicken, 1 cup of frozen corn, 1/2 cup scallions, 1 cup of cheese, and some salt and pepper. It's so easy.

Making the Salad

Now that we've gathered the magic for our creamy enchiladas, I'll let you in on how to whip up our super-fresh, not-from-this-world White Bean Tabbouleh Salad!

First, grab your chopped parsley – about 1 1/2 cups – and toss it into a big bowl. Next, add 1 cup of cooked white beans; I'm not kidding about the "cooked" part unless you're aiming for rock-hard tabbouleh! Brown rice salads are known for their nutritional benefits so consider adding it to this dish!

Dice one cucumber, half a red onion, and a bell pepper – any color will do! – then toss 'em in. Don't be shy—get that veggie party started!

Now, for the dressing, whisk together 1/4 cup lemon juice, 2 tablespoons of olive oil, a pinch of salt, and a grind of pepper. Give the dressing a taste test, and—bam!—pour the dressing over your salad.

Mix things up and let everything mingle for about 10 minutes.

Variations

I think experimenting with different versions is where the fun really begins! Trying other fresh herbs or vegetables you like is encouraged.

For example, what about using black beans instead of white beans – a neat twist! Or, if you aren't keen on parsley, mint could be a great switch, giving it a cooler vibe. Red onion can add more sharpness – if you like that kind of thing!

Adding a pinch of cumin or coriander gives an earthier taste. Sweet bell peppers — maybe half a cup, chopped — will add a little sweetness and crunch and really balance the flavors. Feel free to tweak the lemon juice and olive oil. What tastes good to you? You could even incorporate artichoke hearts for a Mediterranean twist!

Serving Suggestions

I've found that this white bean tabbouleh salad is super versatile and plays well with lots of different dishes, which is great if you're looking for easy serving ideas! It's not just a side – it's a star!

Need some quick ideas? I've got you covered! Think of it as the ultimate "go-to" for adding freshness to your meals.

Grilled Chicken or Fish: Adds a fresh, herbaceous counterpoint.
Hummus and Pita: A light and satisfying Mediterranean-inspired lunch.
Falafel: Creates a well-rounded and delicious vegetarian plate.
Inside a Pita Pocket: Stuff it with the works for a quick bite!
Topping for tacos! It adds an unexpected zing and a nice crunch.

I also love it as a light lunch on its own. Add a dollop of yogurt, and you're good to go! Don't you agree? This salad just gets better with each bite!