For a delicious lunch, try this simple white bean salad dressed with Middle Eastern spices and served in a pita with feta cheese. With this recipe courtesy of the U.S. Dry Bean Council, it’s super easy to whip up the beans, and you can make extra for leftovers or a future side dish.
Middle Eastern White Bean Pita
Makes 4 servings
1 tablespoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/3 cup white wine vinegar
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged white beans
1 1/2 cups tomatoes, coarsely chopped
1 1/2 cups peeled, coarsely chopped cucumber
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup fresh chopped Italian parsley
4 whole pita bread rounds, halved crosswise
In a medium bowl whisk olive oil and white wine vinegar. Combine cumin, coriander, cinnamon and cayenne pepper, blend with the oil mixture.
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.