Mixed Bean and Veggie Pita Salad

Recipes and styling: Taryne Jakobi
Photographer: Vanessa Lewis
Dietician approval: Pippa Mullins

Pippa says: “These are to be treated as a once-a-week snack/treat only, and are not to be eaten daily.”

INGREDIENTS
1 can mixed beans, drained
2 stalks celery, chopped
½ a yellow or red pepper, chopped
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tbsp red wine vinegar
½ tsp Dijon mustard
1 clove garlic, crushed
1 tsp mixed dried herbs
4 wholewheat pita breads

METHOD
1. Combine the first four ingredients in a bowl and set aside.
2. Make the dressing by whisking the remaining five ingredients together.
3. Pour the dressing over the bean salad and serve in pita halves.

Tip: try adding Edamame beans, which are high in protein and are available at most supermarkets. To prepare, blanch them as you would peas. A drained tin of tuna or salmon can also be added to this salad.



mixed beans,celery,cherry tomatoes,Pippa Mullins,Vanessa Lewis,Taryne Jakobi