Three bean + Veggie Salad pita pockets

September 19, 2013

I love a good recipe that comes together rather quickly and is packed full of nutrients. My 3 bean + Veggie salad pita pocket recipe was adapted from here. She made homemade hummus to go along with her recipe, but I opted for store bought hummus and decided to save the extra 10 minutes + clean dishes. And anything that is a time saver is a win in my book. Especially when that win comes in the form of jalapeno-cilantro hummus from trader joes. Yum.

Three Bean + Veggie Salad
1 can black beans
1 can pinto beans
1 can great northern beans
1/3 red onion
1 1/2-2 tomatoes
1 c broccoli
1/2 cucumber
1/4 c parsley

1/4 c olive oil
juice from 1 lemon
garlic salt
S + P to taste

1 pita bread
2 Tb hummus
1/4 avocado

1. Rinse + drain all your beans.
2. Chop up all your vegetables.
3. Combine your beans + veggies in a large bowl.
4. Whisk together dressing ingredients in a separate bowl + add to bean and veggie mixture.
5. Heat up 1 piece of pita bread, cut in half and open up. Add 1 tablespoon of hummus to each side, fill with your three bean + veggie salad and top with avocado. 

One serving will only set you back 450 calories. It is also packed with 12 grams of fiber and 10 grams of protein guaranteed to keep you full until your next meal. You can easily swap out the white pita bread for a whole wheat option for added fiber or even add some chicken or turkey for a boost of protein. This salad will store nice in the fridge for about a week.


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