I omitted the mint and subbed Red Kidney beans for the Pinto Beans. I will try it again and maybe add the mint just to see if it offsets the overpowering cumin. Else I would suggest going a little lighter on the cumin. 1 tbsp. Also I would like to try it with maybe a Cilantro Vinaigrette instead of the sauce here.
Toasted Pita & Bean Salad
From EatingWell: September/October 2009
Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint and pita bread.
14 Reviews for Toasted Pita & Bean Salad
Using canned Great Northern beans, rinsed and drained made this salad so quick and easy. I added the dressing to the beans and tomatoes first to give them more flavor. Cumin flavor was just enough with 1/2 tsp ground cumin. I omitted the parsley.
Really loved this recipe, although I omitted the lettuce and made it more of a dip with the pitas so I could eat it as left overs. Also did not mix the pita crisps with it until I was ready to serve. Will definitely make this again.
This salad was good, but way too much cumin! I would use much less cumin and less mint. The lemon juice and mint were a refreshing taste. Not sure if I would make this again