5

White Bean Salad with Feta-Pita Crisps

Total Time
12 min
Prep
7 min
Cook
5 min
Serves
4
Difficulty
Easy
Stir 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

sweet red pepper(s)

1 medium, or green, chopped

uncooked red onion(s)

½ small, chopped

fresh parsley

¼ cup(s), flat-leaf, chopped

olive oil

2 tsp

lemon(s)

1 medium, zested and juiced

black pepper

¼ tsp

table salt

tsp

whole wheat pita(s)

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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