Low Fat Lemon Lima Bean Tabbouleh - cooking recipe

Ingredients

Dressing:
1/3 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon peeled and grated fresh ginger root
1 tablespoon minced garlic
1 tablespoon white sugar, or to taste
1 teaspoon ground coriander
Salad:
2 cups water
1 cup bulgur
1 teaspoon salt
1 (10 ounce) package frozen lima beans
1/2 teaspoon garlic salt
1 cup seeded and chopped tomato
1 cup peeled, seeded, and chopped cucumber
1/4 cup thinly sliced green onion
1/3 cup finely chopped fresh mint

Preparation

Whisk lemon juice, olive oil, ginger, garlic, sugar, and coriander together in a bowl.
Combine water, bulgur, and salt in a saucepan; bring to a boil. Cover saucepan, reduce heat, and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and fluff with a fork.
Bring a separate saucepan of water to a boil; add lima beans and garlic salt. Cook until lima beans are tender, 5 to 7 minutes; drain.
Mix bulgur, lima beans, tomato, cucumber, green onion, and mint together in a large bowl; drizzle dressing over bulgur mixture. Toss to coat. Cover bowl with plastic wrap and refrigerate to blend flavors, 2 hours to overnight.