Toasted Pita and Pinto Bean Salad

• 2 each pita bread, whole wheat 6-inch, torn into bite-size piece
• 3 cloves garlic peepled
• 18 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
• 23 cup cucumbers 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

1. Preheat oven to 400F.
2. Lay pita pieces on a large baking sheet.
3. Bake until crisp and starting to brown, 5 minutes.
4. Let cool on the pan.
5. Mash garlic and salt to form a paste.
6. Transfer to a small bowl, add lemon juice, ground cumin and whisk to blend.
7. Add oil whisking continually.
8. Season with pepper.
9. Place beans, tomatoes and cucumber in a big serving bowl.
10. Add the toasted pita, lettuce, crumbled feta, parsley, mint leaves and the dressing; toss to mix.
11. Season with more pepper if desire.
12. Serve immediately.

pita bread, garlic, salt, lemon juice fresh, cumin seeds, olive oil, black pepper, pinto beans, cucumbers, italian plum, feta cheese, parsley, mint leaves freshly

Taken from recipeland.com/recipe/v/toasted-pita-pinto-bean-salad-49903 (may not work)