Salad – Red Bean and Tabbouli Salad



During Lent a custom that we follow at Redeemer is to shroud the crosses with purple cloth as a sign of repentance. We gather on Sunday mornings and Wednesday evenings for prayer and worship.

In Scott’s midweek services this Lent he’s preaching about forgiveness, and focused this past week on the story of the Prodigal Son. He reported that Charles Dickens, no slouch of a storyteller himself, thought that the story of the Prodigal Son is the best short story ever told.

It’s a beautiful story of lavish, outrageous, almost ridiculous forgiveness. A father giving and giving and giving as a picture of God’s love for us–His lavish, overflowing gifts of abundance.

Red Bean Tabboule with Walnut-Cilantro Dressing

This delicious side dish  is so flavorful and tasty! I love the cilantro-lime-fresh pepper flavor along with the tabbouli flavor. I’m not sure exactly how to spell tabbouli/tabboule. I’ve seen it both ways.



Oh–and here’s yet another spelling in the photo. Who knows! Anyway, this is the package (the ONLY package) I found at Jewel. I searched and searched, but this one seemed to work perfectly.



I’m sensing an international theme in Cindy W.’s fabulous recipes! One I’ll be making this coming week is Shrimp and Cabbage Salad, with an Asian flair. This one, middle eastern. Love it, Cindy, and thank you!

One response

  1. This is a GREAT summer salad, so maybe we could move to that season little by little . . .
    I’m so glad that you tried it and liked it. Isn’t it ‘fresh’ tasting?

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