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AZUKI BEAN AND VEGETABLE SALAD IN PITA




Source of Recipe


epicurious.com


List of Ingredients




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.



Recipe



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.


Gourmet
September 1994