Azuki Bean And Vegetable Salad In Pita Bread Recipe
Servings: 1
Ingredients
- 1/2 c. Dry azuki beans* or possibly lentils, picked over and rinsed
- 3 x Carrots, cut into 1/4-inch dice
- 3 lrg Broccoli stems, peeled and cut into 1/4-inch dice
- 2 x Ribs celery, cut into 1/4-inch dice
- 1 sm Red bell pepper, cut into 1/4-inch dice
- 1/3 c. Chopped fresh parsley leaves
- 2 lrg Garlic cloves, chopped
- 1 c. Coarsely grated provolone cheese, (about 2 ounces)
- 3 Tbsp. White-wine vinegar
- 1/2 c. Extra-virgin extra virgin olive oil
- 6 x Pita loaves, halved crosswise
Directions
- *Available at natural foods stores and some specialty foods shops.
- In a small saucepan combine beans with water to cover by 2 inches and simmer till tender, about 45 min for azuki beans or possibly about 15 min for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl.
- In a large saucepan of boiling salted water blanch carrots 1 minute and add in broccoli stems. Blanch carrot mix 2 min and drain in sieve. Rinse vegetables under cool water till cold and drain well.
- Add in blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.
- In a small bowl whisk together vinegar and salt and pepper to taste.
- Add in oil in a stream, whisking, and whisk till emulsified. Pour dressing over bean mix and toss well. Salad may be made 1 day ahead and chilled, covered.
- Serve salad in pita halves.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 881g | |
| Calories 1655 | |
| Calories from Fat 1281 | 77% |
| Total Fat 145.13g | 181% |
| Saturated Fat 37.73g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 1498mg | 62% |
| Potassium 2011mg | 57% |
| Total Carbs 50.19g | 13% |
| Dietary Fiber 14.9g | 50% |
| Sugars 17.23g | 11% |
| Protein 45.68g | 73% |
