Lemon Dill Tabbouleh & White Bean Salad

Bright, herby, hearty—and totally rules-breaking.

Lemon Dill Tabbouleh & White Bean Salad

We couldn’t decide between tabbouleh and a white bean salad—so we didn’t. This mashup brings together bulgur, beans, kale, radicchio, and a lemony herb explosion thanks to our Lemon Dill sauce. It’s perfect for potlucks, meal prep, or eating straight from the bowl.

Ingredients:

• 1 bunch parsley, chopped
• 1 bunch kale, chopped
• 1 head radicchio, chopped
• 2 cups cooked bulgur
• 1 can white beans, drained
• 1 pack chopped mint
• 1/2 red onion, minced
• 5 mini Persian cucumbers, diced
• 1 container grape tomatoes, halved
• 1/3 cup crumbled feta
• 2 scallions, sliced
• 2–3 pouches of Howl at the Spoon Lemon Dill Sauce

Instructions:

1. Combine all ingredients in a very large bowl.
2. Drizzle Lemon Dill sauce over the top.
3. Toss well to coat and let sit 15–30 minutes before serving to let the flavors mingle.
4. Store leftovers covered in the fridge for up to 4 days.

Flavor tip: This salad gets even better as it sits. Make it ahead and let those herbs shine.

Lemon Dill does it again.