Saturday, July 17, 2010

white bean salad with feta-pita crisps

Hi All. Here's another WW recipe we eat all the time. It's vegetarian and perfect for summer.

1 (15.5 oz) can great northern beans
1 red pepper, chopped
1/2 small red onion
1/4 c. chopped fresh flat-leaf parsley (i always use's fine)
2 tsp olive oil
lemon juice to taste (i would estimate either 1/2 a lemon or maybe two long squirts from a lemon juice bottle)
black pepper
4 (7") whole wheat pitas
1 c. crumbled feta (reduced fat if you care)

pre-heat the broiler
toss together beans, bell pepper, onion, parsley, lemon, pepper and salt
lay pitas on a baking sheet and sprinkle evenly with feta
broil 5 inches from the heat until the cheese is melted and pitas are crisp (i like it when they get a little burney- 3 to 5 minutes-ish)
cut pitas into wedges, serve with the bean salad on the side
we like to spoon the salad over each crisp and eat it that way. all together it's very very delicious.


  1. That does sound nice! I like that beans are popping up on here. I don't think I eat enough beans.

  2. Yeah, I've been amazed at how many beans y'all seem to eat. I've been missing out.

  3. So we tried this tonight. We absolutely loved it.

    I made it according to the recipe, except for a couple of things. Forgot to get a red bell pepper at the store, so I used a yellow one I had in the fridge. And I used fresh parsley, and let me tell you, that was good. I mean, the leafiness of it was a lot of what we liked. Anyway, great recipe.

    We roasted cauliflower to go with it, according to Joanna's suggestion before, and had it with baba ghanouj. That was great, too. Thanks, people.