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Recipe Name: Azuki Bean And Vegetable Salad In Pita Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Dried azuki beans* or
lentils picked over and
3 Carrots, cut into 1/4-inch
3 Broccoli stems, peeled and
cut into
1/4-inch dice
2 Ribs celery, cut into
1 Red bell pepper, cut into
1/3 Cup(s) Minced fresh parsley leaves
2 Garlic cloves, minced
1 Cup(s) Coarsely grated provolone
cheese about 2 ounces
3 Tablespoon(s) White-wine vinegar
1/2 Cup(s) Extra-virgin olive oil
6 Pita loaves, halved
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. Gourmet September
1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1332
Calories From Fat: 744
Total Fat: 84.8g
Cholesterol: 240.8mg
Sodium: 3939.2mg
Potassium: 1483.1mg
Carbohydrates: 41.4g
Fiber: 9g
Sugar: 17g
Protein: 102.8g

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