Author Notes
This meal was inspired by the contents of my CSA: parsley, cucumbers, leeks, and garlic scapes. I made a quick trip to the market to supplement and couldn't resist the fresh corn and heirloom cherry tomatoes. Top it off with a healthy addiction to Mediterranean cuisine, and these tacos were born. The tabbouleh salad could truly stand on its own—it's crunchy and sweet, and fresh parsley and mint add a great punch of flavor—but I piled it all in a tortilla with some creamy dressing because, why not? —Alexa Arnold
Test Kitchen Notes
YUM! I absolutely loved this salad. As a fan of wheatberries, I was pretty sure I would like it—and it delivered a lot of really great flavor. The feta adds a great bite and the mustard and tahini really give it that Middle Eastern flair. The salad is great in the tacos, but would stand on its own or on top of greens! —Anna Francese Gass
Ingredients
- For the tacos:
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10
small tortillas (I prefer flour, but corn works here too)
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2 cups
fresh parsley, chopped
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3/4 cup
fresh mint, chopped
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2 cups
cherry tomatoes, halved
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1 cup
cucumber, cored and sliced
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1 cup
cooked wheat berries (or bulgar, which is traditionally used in tabbouleh)
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1 cup
black beans
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2 cups
corn
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1/2 cup
feta
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Juice of 1 lemon
-
Pinch
Salt and pepper to taste
- For the dressing
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Juice of 1 lemon
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1 tablespoon
tahini
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1/2 tablespoon
dijon mustard
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1 tablespoon
finely chopped garlic (I used garlic scapes)
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1 tablespoon
finely chopped leeks
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1 tablespoon
olive oil
-
Pinch
salt and freshly ground black pepper
Directions
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Make the tabbouleh salad: Add parsley, mint, cucumber, tomatoes, lemon juice, and wheat berries to a bowl and mix. Sprinkle with salt and pepper.
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Prepare the dressing: Add all ingredients to a small jar or bowl and mix together.
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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.
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