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Toasted Pita and Pinto Bean Salad

 
94

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

Yield

4

servings

Prep

15

min

Cook

5

min

Ready

28

min

Trans-fat Free, High Fiber
 

Ingredients

2 each pita bread, whole wheat
6-inch, torn into bite-size piece
*
3 cloves garlic
peepled
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
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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