Pinto Bean Salad

I bought a bunch of dry pinto peans and want to use them for salads this summer. This recipe looks great. I will most likely toast the pita bread in toaster instead of oven.


Toasted Pita and Pinto Bean Salad

2 each pita bread, whole wheat 6-inch, torn into bite-size piece
3 cloves garlic peepled
1/8 teaspoon salt
2 tablespoons lemon juice fresh
2 tablespoons cumin seeds toasted and ground
2 tablespoons olive oil, extra-virgin
1 x black pepper freshly ground to taste
2 cups pinto beans well drained, cooked
2/3 cup cucumber peeled and diced
1 cup italian plum (roma) tomatoes diced
1 cup romaine lettuce sliced
3/4 cup feta cheese crumbled
4 tablespoons parsley leaves freshly chopped
2 tablespoons mint leaves freshly chopped

Preheat oven to 400°F.

Lay pita pieces on a large baking sheet.
Bake until crisp and starting to brown, 5 minutes.
Let cool on the pan.
Mash garlic and salt to form a paste.
Transfer to a small bowl, add lemon juice, ground cumin and whisk to blend.
Add oil whisking continually.
Season with pepper.
Place beans, tomatoes and cucumber in a big serving bowl.
Add the toasted pita, lettuce, crumbled feta, parsley, mint leaves and the dressing; toss to mix.
Season with more pepper if desire.
Serve immediately.

The term pinto comes from the Spanish word piebald, meaning spotted; from Vulgar Latin *pinctus, which is a past participle of the Latin term pingere, meaning to paint. A related term is a pinto bean which is a mottled kidney bean, grown for food as well as for stock feed. (from


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