Recipe Details

White Bean and Sweet Red Pepper Salsa with Pita Wedges

Number of Servings: 6

Serving Size: 1/4 cup salsa plus 6 pita wedges

This delicious salsa is best with baked pita wedges.

Name: Amount:
6-in pita breads, each cut in half 3
15-oz can navy beans, rinsed and drained 0.50
medium red bell pepper, finely chopped 1
Tbsps lemon juice 2
extra virgin olive oil 1 Tbsp
capers, drained 1 Tbsp
tsps chopped fresh oregano leaves, or 1/2 tsp dried oregano leaves 1.50
medium garlic clove, minced 0.50

Preheat oven to 350ºF.


Cut each pita half into 6 wedges. Place on a baking sheet and bake 5 minutes or until just beginning to brown lightly. Cool completely.


Meanwhile, combine remaining ingredients in a medium mixing bowl and toss gently, yet thoroughly. Serve with pita wedges.

Nutritional Information (per serving)
Calories 145
Calories from Fat 25
Total Fat 3g
Saturated Fat 0g
Cholesterol 0mg
Sodium 255mg
Potassium n/a
Carbohydrates 25g
Dietary Fiber 4g
Sugars 2g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Starch 1/2 Fat