Name: Moroccan White Bean & Feta Pitas
Yield: 4 servings
Ingredients: ½ cup olive oil; ⅓ cup white wine vinegar; 4 tbsp Moroccan spice blend (see note*); 15 oz can white beans, drained; 1 ½ cups tomatoes, seeded and coarsely chopped; 1 ½ cups cucumbers, peeled, seeded and coarsely chopped; 1 cup feta cheese, coarsely crumbled; ½ cup red onion, chopped; ⅓ cup fresh Italian parsley, chopped; 4 whole pita bread rounds, halved crosswise; salt and pepper, to taste; plain yogurt

Moroccan White Bean & Feta Pitas

CategoryMain Dish

Yields4 Servings

½ cup olive oil

⅓ cup white wine vinegar

4 tbsp Moroccan spice blend (see note*)

15 oz can white beans, drained

1 ½ cups tomatoes, seeded and coarsely chopped

1 ½ cups cucumbers, peeled, seeded and coarsely chopped

1 cup feta cheese, coarsely crumbled

½ cup red onion, chopped

⅓ cup fresh Italian parsley, chopped

4 whole pita bread rounds, halved crosswise

salt and pepper, to taste

plain yogurt

Whisk together olive oil, white wine vinegar and Moroccan spice blend in a 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.

NOTE

*If you can't find Moroccan spice blend at the supermarket, combine 1 teaspoon ground cumin with 1/4 teaspoon each of coriander, cinnamon, and cayenne pepper.

Serve with Romaine salad and bowls of mixed green and black olives.

Nutrition Facts

4 servings

Serving size

This recipe brought to you by the Idaho Bean Commission.

Ingredients