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Middle Eastern White Bean Pitas
1 tbsp ground cumin
¼ tsp ground coriander
¼ tsp cinnamon
¼ tsp cayenne pepper
½ cup olive oil
⅓ cup white wine vinegar
15 oz can white beans, drained
1 ½ cups tomatoes, coarsely chopped
1 ½ cups cucumbers, peeled and coarsely chopped
1 cup feta cheese, coarsely crumbled
½ cup chopped red onion
⅓ cup fresh Italian parsely, chopped
4 whole pita bread rounds, halved crosswise
plain yogurt
1
Combine cumin, coriander, cinnamon and cayenne pepper. Whisk olive oil, white wine vinegar, blend with spice blend in medium bowl. Place drained white beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
2
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to white beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.
Nutrition Facts
4 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
1 tbsp ground cumin
¼ tsp ground coriander
¼ tsp cinnamon
¼ tsp cayenne pepper
½ cup olive oil
⅓ cup white wine vinegar
15 oz can white beans, drained
1 ½ cups tomatoes, coarsely chopped
1 ½ cups cucumbers, peeled and coarsely chopped
1 cup feta cheese, coarsely crumbled
½ cup chopped red onion
⅓ cup fresh Italian parsely, chopped
4 whole pita bread rounds, halved crosswise
plain yogurt