Pinita Bean Salad

Toasted Pita & Bean Salad



4 servings, about 2 cups each
Active Time: 30 minutes
Total Time: 30 minutes
NUTRITION PROFILE
Low cholesterol | High fiber | High potassium | High calcium |
View Our Nutrition Guidelines »
INGREDIENTS
2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces
2 cloves garlic, peeled
1/8 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons ground toasted cumin seeds (see Tip)
3 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
2 cups cooked pinto beans, well drained and slightly warmed (see Tip)
1 cup diced plum tomatoes or 1/2 pint cherry tomatoes, quartered
1/2 cucumber, peeled and diced
1 cup sliced romaine lettuce
1 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
PREPARATION
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.


Gazpacho


Serves 4 or 5
1-3/4 lb. ripe tomatoes, cored and coarsely chopped (about 4 cups)
1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped (3/4 cup)
1/2 small red bell pepper, stemmed, seeded, and coarsely chopped (1/2 cup)
1/4 cup packed torn fresh bread, such as a soft baguette, Portuguese roll, or slice of white sandwich bread, plus 1/4 cup packed 1/2-inch cubes (crusts removed) for croutons
9 Tbs. good-quality extra-virgin olive oil; more for drizzling
2 tsp. sherry vinegar
1 small clove garlic
Kosher salt
Ground cumin
1 Tbs. chopped fresh...