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Toasted Pita and Pinto Bean Salad

 
Toasted Pita and Pinto Bean Salad
81

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

Reviews

+3

over 8 years

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.

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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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