How to make tuna-bean salad like a New Orleans native

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

I have no idea where tuna-bean salad came from originally, but my half-French grandmother, the willful and beautiful Rosalie Dial, made it first in my experience.

It’s another summertime favorite because you can use it to stuff gorgeous, ripe red tomatoes or atop crispy cucumbers or just on crackers. It is yummy.

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How to make tabbouleh like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

TABBOULEH (pronounced “tuh-BOOL-ee”)

Who says New Orleanians don’t make tabbouleh? Can’t get much better on a Greek gyro, am I right?

This is a bit different from my usual Southern or “frenchified” offerings, but this past weekend I cut a whole lot of gorgeous, fragrant, flat-leaf parsley from my garden and knew I had to make tabbouleh.

Tabbouleh is great as a side dish or on romaine leaves with cucumber slices as a salad. It’s also outstanding with hummus and roasted chicken kebabs, on baked salmon or in wrap sandwiches. Use it to suit your tastes. It’s so fresh and wonderful.

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