Recipe: Moroccan White Bean and Feta Pitas and Homemade Moroccan Spice Blend

MOROCCAN WHITE BEAN AND FETA PITAS

FOR THE DRESSING:
1/2 cup olive oil
1/3 cup white wine vinegar
4 teaspoons Moroccan spice blend, purchased or homemade (recipe follows)
FOR THE BEAN SALAD:
1 (15 ounce) can white beans, drained
1 1/2 cups tomatoes, seeded and coarsely chopped
1 1/2 cups cucumbers, peeled, seeded, coarsely chopped
1 cup feta cheese, coarsely crumbled
1/2 cup red onion, chopped
1/3 cup fresh Italian parsley, chopped
FOR SERVING:
4 whole pita bread rounds, halved crosswise
Salt and pepper to taste
Plain yogurt

TO PREPARE THE DRESSING:
Whisk together olive oil, white wine vinegar and Moroccan spice blend in a medium bowl. Place drained white beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.

TO PREPARE THE BEAN SALAD:
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to white beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper.

TO SERVE:
Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates, pass remaining vinaigrette separately.

SERVING SUGGESTION:
Serve with Romaine salad and bowls of mixed green and black olives.

HOMEMADE MOROCCAN SPICE BLEND
Makes 3 1/2 teaspoons

COMBINE:
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper

Makes 4 servings
Source: Idaho Bean Commission