EatingWell


19
2
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces2 cloves garlic, peeled⅛ tsp salt2 Tbsp fresh lemon juice2 Tbsp ground toasted cumin seeds (see tip)3 Tbsp extra virgin olive oil freshly ground pepper to taste2 cup cooked pinto beans, well drained and slightly warmed (see tip)½ cucumber, peeled and diced1 cup sliced romaine lettuce1 cup crumbled feta cheese3 Tbsp chopped fresh parsley3 Tbsp chopped fresh mint

Directions

1. Preheat oven to 400°F.

2. 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.

3. 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.

4. 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.

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.

 

How to Cook a Pot of Beans

1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.

2. When you’re ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)

Makes about 6 cups.

 

To Make Ahead: Cover and refrigerate the dressing (Step 3) for up to 3 days.

More From Kitchen Daily:

Mediterranean Quinoa Salad Mediterranean Quinoa Salad
Mediterranean Quinoa Salad
Squash Soup with Pumpkin Seeds Squash Soup with Pumpkin Seeds
Squash Soup with Pumpkin Seeds
Chorizo Brussels Sprouts Chorizo Brussels Sprouts
Chorizo Brussels Sprouts

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 442
  • Calories from fat 189
  • Total Fat 21gm 32%
  • Sodium 697mg 29%
  • Total Carbohydrates 47gm 16%
  • Fiber 13gm 52%
  • Protein 18gm
  • Cholesterol 33mg 11%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Side Dish, Dinner, Lunch, Healthy, High Fiber, Low Cholesterol, Vegetarian, Vegetable, Tomato, Bean & Legume, Mediterranean, Easy, 30 Minute, Quick, Baking, Fall, Spring, Summer, Picnic, Fourth of July

Terms of Service | Privacy Policy Corporate Site | Advertise With Us