Bean salad with toasted pita
• 2 whole-wheat pita breads, cut or torn into bite-size pieces
• 2 cloves garlic, peeled
• ⅛ teaspoon salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons ground toasted cumin seeds
• 2 cups cooked pinto beans, well drained and slightly warmed
• 1 cup diced plum tomatoes or ½ pint cherry tomatoes, quartered
• ½ cucumber, peeled and diced
• 1 cup sliced romaine lettuce
• 1 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh mint
- Preheat oven to 400°F.
- Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.
- Mash garlic and salt with the back of a chef’s knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend.
- Add oil in a slow, steady stream, whisking continually.
- Season with pepper.
- Place beans, tomatoes and cucumber in a serving bowl.
- Add the toasted pita, lettuce, feta, parsley, mint and the dressing
- Toss together and season with more pepper if required.
Serve immediately.
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