Toasted Pita and Pinto Bean Salad
Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.
pita bread, whole wheat
6-inch, torn into bite-size piece
toasted and ground
olive oil, extra-virgin
freshly ground to taste
well drained, cooked
peeled and diced
italian plum (roma) tomatoes
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.