Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 xpost * Exported from MasterCook * Artichoke Bean Salad Pockets Recipe By :Bobbie Hinman Serving Size : 6 Preparation Time :0:00 Categories : 2002-07-10 Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces marinated artichoke hearts -- drained 16 ounces canned Great Northern beans -- rinsed (or 2 cups cooked beans) 2 ounces chopped pimientos -- drained 1 tablespoon red wine vinegar 1 teaspoon dried basil 1/2 teaspoon ground cumin Fleshy ground black pepper 6 ounces Whole-wheat pita breads -- 1 per serving Lettuce Sliced tomato Coarsely chop artichoke hearts. Remove and discard any tough outer layers. Place artichokes in a large bowl and add beans, pimientos, vinegar, basil, cumin, and pepper. Mix well. Cut pitas in half crosswise and split each half open. Line the inside of each half with lettuce and tomato, then fill with the salad. Serve right away. (If you prefer, the salad can be made up to 2 days ahead and refrigerated, and the sandwiches can be made when needed.) Serve-again hint: The salad can be mounded on a bed of lettuce and garnished with assorted fresh veggies, or used to top a tossed salad. Source: " Vegetarian Gourmet's Easy Low Fat Favorites " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 3g Fat (12.0% calories from fat); 10g Protein; 33g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 581mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : Open a few jars, cut a pita in half, and enjoy. This tangy salad is ready in no time. Nutr. Assoc. : 0 0 0 0 0 0 0 1091 0 0 0 Quote Link to comment Share on other sites More sharing options...
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