Toasted Pita and Pinto Bean Salad
94
Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.
Ingredients
| 2 | each |
pita bread, whole wheat
6-inch, torn into bite-size piece |
* |
| 3 | cloves |
garlic
peepled |
|
| ⅛ | 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 |
|
| ⅔ | cup |
cucumbers
peeled and diced |
|
| 1 | cup |
italian plum (roma) tomatoes
diced |
|
| 1 | cup |
romaine lettuce
sliced |
* |
| ¾ | 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.
Nutrition Facts
Serving Size 248g (8.7 oz)Amount per Serving
Calories 27148% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 5g
27%
Trans Fat
0g
Cholesterol 25mg
8%
Sodium 753mg
31%
Total Carbohydrate
9g
9%
Dietary Fiber 7g
29%
Sugars g
Protein
23g
Vitamin A 20%
•
Vitamin C 30%
Calcium 25%
•
Iron 28%
* based on a 2,000 calorie diet
How is this calculated?
