Tabouli with Beans and Rice

I've made so many variations to traditional, Mediterranean Tabouli, over the years and truly can't think of even one I didn't like or love. The original I was introduced to featured curly parsley, chopped tomatoes, bulgar wheat, green onion and garbanzo beans. This one went together quickly and made a lot!

In a big glass bowl, start by whisking together:

Dressing:

equal parts EVOO and lemon juice - about 1/2c each

salt, pepper, garlic powder - to taste

Add the following:

2 pkgs. COSTCO cilantro lime rice

- - microwave per pkg. instructions

2/3c hemp hearts

2 cans drained-rinsed beans
- - garbanzos, black, kidneys, cannellinis, etc.

Chop or slice, then add:
1 bunch Italian flat leaf parsley
1 bunch cilantro
3 Roma tomatoes
6-8 green onions
1/2 lg. bell pepper
4 mini English cucumbers

This travels well for a picnic or potluck and keeps in the 'fridge for several days, if it lasts that long 😉 . . . Lin