Suprise! Bonus post...lunch. I tend to blow it off, but I shouldn't. I actually made some lunch on Monday and even took a picture. Anyway the recipe follows...
1 15 1/2 oz can of Cannellini Beans, rinsed & drained
1 red or green bell pepper, chopped
1/2 small red onion, chopped
1/4 c. chopped fresh flat-leaf parsley (1 T. & 1 t. dried parsley in a pinch)
2 t. olive oil
Grated zest & juice of 1 lemon
1/4 t. black pepper
1/8 t. salt
4 (7") whole-wheat pita
1 c. crumbled reduced fat feta cheese
1. Preheat the broiler. Line a baking sheet with a sheet at foil.
2. Toss together the beans, bell pepper, onion, parsley, oil, lemon zest & juice, black pepper and salt in a serving bowl.
3. Lay the pitas on the prepared baking sheet and sprinkle evenly with the feta. Broil 5" from the heat until the cheese is melted and the pitas are crisp, about 3 minutes. Cut each pita in to 6 wedges and serve with the bean salad.
Yield: 4 servings
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