Azuki Bean And Vegetable Salad In Pita Bread Recipe
- 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
- *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.
azuki beans, carrots, broccoli stems, celery, red bell pepper, parsley, garlic, provolone cheese, whitewine vinegar, extravirgin extra virgin olive oil, loaves
Taken from cookeatshare.com/recipes/azuki-bean-and-vegetable-salad-in-pita-bread-72685 (may not work)