White bean salad with feta-pita crisps
5
Points®
Total time: 12 min • Prep: 7 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This quick, easy, delicious salad comes together in just 12 minutes, and the only cooking you have to do is to broil the feta-topped pitas. Simply toss together the white beans, sweet red pepper, red onion, fresh parsley, olive oil, lemon zest and juice, salt, and pepper in a big bowl, and your salad is ready to serve. You can experiment to your heart's content with this recipe as well. Feel free to use crumbled blue cheese or goat cheese instead of the feta. Also try stirring a diced large tomato into the salad along with some chopped fresh basil to make an even more satisfying meatless supper.
Ingredients
Canned white beans
15½ oz, or Great Northern darined and rinsed
Red bell pepper
1 medium, or green, chopped
Red onion
½ small, chopped
Fresh parsley
¼ cup(s), flat-leaf, chopped
Olive oil
2 tsp
Lemon
1 item(s), large, zested and juiced
Black pepper
¼ tsp
Table salt
⅛ tsp
Whole wheat pita
4 small, (7-inch each)
Reduced fat feta cheese
1 cup(s), crumbled
Instructions
1
Preheat the broiler. Line a baking sheet with a sheet of foil.
2
Toss together the beans, bell bell pepper, onion, parsley, oil, lemon zest and juice, black pepper, and salt in a serving bowl.
3
Lay the pitas on the prepared baking sheet and sprinkle evenly with the feta. Broil 5 inches from the heat until the cheese is melted and the pitas are crisp, about 3 minutes. Cut each pita into 6 wedges and serve with the bean salad. Yields 1 cup salad and 6 cheese-topped pita wedges per serving.
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