White Beans And Arugula in Pita Pockets

Categories: *sent, Sandwiches, Vegetarian
Yield: 4 servings

5 oz Roasted red peppers; drained
1 tb Red wine vinegar
1 tb Extra virgin olive oil
Salt and black pepper
30 oz Cooked white beans; such as
-cannellini beans, drained
-and rinsed
1/2 sm Red onion; chopped
4 c Arugula leaves; OR baby
-spinach leaves, washed and
-thoroughly dried
4 lg Whole-wheat pita pockets
-slit open at one end

White Beans and Arugula in Pita Pockets with Roasted Red Pepper Dressing

1) Puree roasted pepper with vinegar and oil until smooth. Add salt and
pepper to taste.

2) Combine beans and onion in medium bowl. Toss with 1/4 cup dressing.

3) Place arugula in another bowl and toss with remaining dressing. Place
some arugula in each pita pocket. Add beans and onions and then the
remaining arugula. Serve immediately.

EACH pocket sandwich has 517 cals, 10% fat (6 g), 19g fiber.

Recipe adapted from "Sandwishes and Wraps," by Jack Bishop, food editor of
Natural Health magazine and author of several vegetarian cookbooks. MC by
kitpath@earthlink.net 4/99.

Recipe by: Jack Bishop, Natural Health, May 1999

Posted to EAT-LF Digest by PatHanneman on Apr 26,
1999,
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