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

1. *Available at natural foods stores and some specialty foods shops.
2. 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.
3. In a sieve drain beans and rinse.
4. Drain beans well and transfer to a bowl.
5. In a large saucepan of boiling salted water blanch carrots 1 minute and add in broccoli stems.
6. Blanch carrot mix 2 min and drain in sieve.
7. Rinse vegetables under cool water till cold and drain well.
8. Add in blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.
9. In a small bowl whisk together vinegar and salt and pepper to taste.
10. Add in oil in a stream, whisking, and whisk till emulsified.
11. Pour dressing over bean mix and toss well.
12. Salad may be made 1 day ahead and chilled, covered.
13. Serve salad in pita halves.
14. 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)