Middle Eastern Bean Tabbouleh

• 1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.)
• 2 large plum tomatoes, seeded and chopped
• 1 medium red bell pepper, seeded and chopped (or green)
• 1 cup Italian parsley, chopped (packed)
• 1 lemon, juice of
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper (or to taste)
• 1 tablespoon extra virgin olive oil
• 1 cup mint leaf, cut in thin strips (packed)
• 1/2 cup cilantro, chopped (optional)

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. Let it sit 20 minutes so flavors meld together. This will keep in the fridge 24 hours, tightly covered. Enjoy!

black beans, tomatoes, red bell pepper, italian parsley, lemon, salt, cayenne pepper, extra virgin olive oil, mint leaf, cilantro

Taken from www.food.com/recipe/middle-eastern-bean-tabbouleh-174362 (may not work)