Best Azuki Bean And Vegetable Salad In Pita Bread Recipes

Corn, Black Bean, and Pita Bread Salad image

Yield Makes 4 servings

Number Of Ingredients 8

two 6-inch pita loaves
3 cups cooked black beans (about two 1-pound cans)
4 ears fresh corn
1 cup finely chopped red onion
1 1/2 cups finely diced celery
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 ounces low-fat feta, crumbled

Steps:

Preheat oven to 375° F.
Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.

Azuki Bean and Vegetable Salad in Pita Bread image

Yield Serves 6

Number Of Ingredients 12

1/2 cup dried azuki beans* or lentils, picked over and rinsed
3 carrots, cut into 1/4-inch dice
3 large broccoli stems, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
1/3 cup minced fresh parsley leaves
2 large garlic cloves, minced
1 cup coarsely grated provolone cheese (about 2 ounces)
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
6 pita loaves, halved crosswise
*available at natural foods stores and some specialty foods shops

Steps:

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.