Tabbouleh | Low Salt Recipe | Northwest Kidney Centers

Ingredients

• 1 cup bulgur wheat
• 1 cup warm water
• 1 tomato, peeled & chopped
• 1/2 medium cucumber, seeded & chopped
• 1/2 cup parsley, chopped
• 2 tablespoons green onion, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1/8 teaspoon pepper
• 3 tablespoons vegetable or olive oil
• 3 tablespoons lemon juice