White Bean Salad with Feta-Pita Crisps
- Total Time
Stir a diced large tomato into the salad along with some chopped fresh basil to make an even more satisfying meatless supper.
canned white beans15 ½ oz, or Great Northern darined and rinsed
sweet red pepper(s)1 medium, or green, chopped
uncooked red onion(s)½ small, chopped
fresh parsley¼ cup(s), flat-leaf, chopped
olive oil2 tsp
lemon(s)1 medium, zested and juiced
black pepper¼ tsp
table salt⅛ tsp
whole wheat pita(s)4 small, (7-inch each)
reduced-fat feta cheese1 cup(s), crumbled
- Preheat the broiler. Line a baking sheet with a sheet of foil.
- Toss together the beans, bell bell pepper, onion, parsley, oil, lemon zest and juice, black pepper, and salt in a serving bowl.
- 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.