Toasted Pita & Bean Salad

Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread.

Makes 4 servings, about 2 cups each
Active time: 30 minutes
Total time: 30 minutes

Ingredients

• 2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces
• 2 cloves organic garlic, peeled
• 1/8 teaspoon salt
• 2 tablespoons fresh organic lemon juice
• 2 tablespoons ground toasted cumin seeds (see Tip)
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper to taste
• 2 cups cooked organic pinto beans, well drained and slightly warmed (see Tip)
• 1 cup diced organic plum tomatoes or 1/2 pint organic cherry tomatoes, quartered
• 1/2 organic cucumber, peeled and diced
• 1 cup sliced organic romaine lettuce
• 1 cup crumbled organic feta cheese
• 3 tablespoons chopped fresh parsley
• 3 tablespoons 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.

Nutrition Facts

Servings: 4, Amount Per Serving: 442 calories; 21 g fat (7 g sat, 10 g mono); 33 mg cholesterol; 47 g carbohydrates; 18 g protein; 13 g fiber; 697 mg sodium; 658 mg potassium.

Make Ahead Tip:

Cover and refrigerate the dressing (Step 3) for up to 3 days.

Tip:

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.