Azuki Bean And Vegetable Salad In Pita Bread Recipe

Name: Azuki Bean And Vegetable Salad In Pita Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Azuki Bean And Vegetable Salad In Pita Bread Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!