You may also like
Categories:
tortillas fresh parsley fresh mint cherry tomatoes cucumber cooked wheat berries black beans corn Feta lemon salt dressing lemon Tahini Dijon mustard garlic leeks olive oil salt
Viewed: 0 - Published at: 7 years agoIngredients
- For the tacos:
- 10 small tortillas (I prefer flour, but corn works here too)
- 2 cups fresh parsley, chopped
- 3/4 cup fresh mint, chopped
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, cored and sliced
- 1 cup cooked wheat berries (or bulgar, which is traditionally used in tabbouleh)
- 1 cup black beans
- 2 cups corn
- 1/2 cup feta
- Juice of 1 lemon
- Pinch Salt and pepper to taste
- For the dressing
- Juice of 1 lemon
- 1 tablespoon tahini
- 1/2 tablespoon dijon mustard
- 1 tablespoon finely chopped garlic (I used garlic scapes)
- 1 tablespoon finely chopped leeks
- 1 tablespoon olive oil
- Pinch salt and freshly ground black pepper
Method
- Make the tabbouleh salad: Add parsley, mint, cucumber, tomatoes, lemon juice, and wheat berries to a bowl and mix. Sprinkle with salt and pepper.
- Prepare the dressing: Add all ingredients to a small jar or bowl and mix together.
- Assemble the tacos: Add a spoonful each of black beans and corn to each tortilla. Add a small scoop of tabbouleh salad and a sprinkle of feta. Generously drizzle the dressing on top.
