Azuki Bean And Vegetable Salad In Pita Bread Recipe

Azuki Bean And Vegetable Salad In Pita Bread Recipe

The best delicious Azuki Bean And Vegetable Salad In Pita Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Azuki Bean And Vegetable Salad In Pita Bread recipe today!

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Ingredients & Directions


1/2 c Dried azuki beans* or
-lentils; picked over and
; rinsed
3 Carrots; cut into 1/4-inch
; dice
3 lg Broccoli stems; peeled and
-cut into
; 1/4-inch dice
2 Ribs celery; cut into
-1/4-inch
; dice
1 sm Red bell pepper; cut into
-1/4-inch
; dice
1/3 c Minced fresh parsley leaves
2 lg Garlic cloves; minced
1 c Coarsely grated provolone
-cheese; (about 2 ounces)
3 tb White-wine vinegar
1/2 c Extra-virgin olive oil
6 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 until tender, about 45 minutes for azuki beans or about 15
minutes 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 broccoli stems. Blanch carrot mixture 2 minutes and drain in
sieve. Rinse vegetables under cold water until cool and drain well.
Add 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 oil in a stream, whisking, and whisk until emulsified. Pour
dressing over bean mixture and toss well. Salad may be made 1 day
ahead and chilled, covered.

Serve salad in pita halves.

Serves 6.


Yields
1 servings



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