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Toasted Pita And Bean Salad
Food & Drink
Nutritional Information (per serving)
Calories 442 Total Fat 21g Saturated Fat 7g Cholesterol 33mg Sodium 697mg Total Carbohydrate 47g Dietary Fiber 13g Sugars -- Protein 18g
2 whole-wheat pita breads, cut or torn into bite-size pieces
2 cloves garlic, peeled
1/8 teaspoons salt
2 tablespoons fresh lemon juice
2 tablespoons ground toasted cumin seeds
3 tablespoon(s) extra-virgin olive oil
Freshly ground pepper to taste
2 cup(s) cooked pinto beans, well drained and slightly warmed (see How to Cook a Pot of Beans, below)
1 cup(s) diced plum tomatoes or 1/2 pint cherry tomatoes, quartered
1/2 cucumber, peeled and diced
1 cup(s) sliced romaine
Preheat oven to 400°F.
Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.
Mash garlic and salt with the back of a chef's knife to form a paste.
Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.
Place beans, tomatoes, and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint, and the dressing; toss to mix. Season with more pepper. Serve immediately.