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Toasted Pita And Bean Salad

posted in Food & Drink > Recipes
11/26/2013
  • 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
    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
  • Ingredients

    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

  • Directions

    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.

  • Directions Cont'd

    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.

  • Directions Cont'd

    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.

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