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

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Add oil in a slow, steady stream, whisking continually.
  5. Season with pepper.
  6. Place beans, tomatoes and cucumber in a serving bowl.
  7. Add the toasted pita, lettuce, feta, parsley, mint and the dressing
  8. Toss together and season with more pepper if required.

Serve immediately.

Published on 21 June 2017



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