Name: Middle Eastern White Bean Pitas
Yield: 4 servings
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

Middle Eastern White Bean Pitas

CategoryMain Dish

Yields4 Servings

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

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.

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