Photo by Amyamy

Toasted Pita and Pinto Bean Salad

⁽¹⁾

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

28 minutes Prep: 15 minutes Cook: 5 minutes

Amyamy

4 servings suggest servings

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Ingredients

2	each	pita bread, whole wheat	6-inch, torn into bite-size piece
3	cloves	garlic	peepled
1/8	teaspoon	salt
2	tablespoons	lemon juice	fresh
2	tablespoons	cumin seeds	toasted and ground
2	tablespoons	olive oil, extra-virgin
1	x	black pepper	freshly ground to taste
2	cups	pinto beans	well drained, cooked
2/3	cup	cucumber	peeled and diced
1	cup	italian plum (roma) tomatoes	diced
1	cup	romaine lettuce	sliced
3/4	cup	feta cheese	crumbled
4	tablespoons	parsley leaves	freshly chopped
2	tablespoons	mint leaves	freshly chopped

Directions

Preheat oven to 400°F.

Lay pita pieces on a large baking sheet.

Bake until crisp and starting to brown, 5 minutes.

Let cool on the pan.

Mash garlic and salt to form a paste.

Transfer to a small bowl, add lemon juice, ground cumin and whisk to blend.

Add oil whisking continually.

Season with pepper.

Place beans, tomatoes and cucumber in a big serving bowl.

Add the toasted pita, lettuce, crumbled feta, parsley, mint leaves and the dressing; toss to mix.

Season with more pepper if desire.

Serve immediately.

Reviews

For a side dish, this salad is wonderful. Easy to make and nice flavor, the leftover still can be very tasty, but have to seperate the lettuce and toasted pita bread.
about 1 month ago by combined

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It was very yummy but I think it would've been a lot better if i'd peeled them or used red potatoes. I also recommend using roma or vine ripened tomatoes instead of large tomatoes.