Tabbouleh with Cannellini Beans

Place the bulgur wheat in a large bowl, stir the boiling water into it, cover and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.

In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad and refrigerate until chilled, about 1 hour.