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Vegetable Salad And Cashews In A Wrapper
Ingredients
Oil and Vinegar Dressing
⅓ cup canola oil
2 tablespoons apple cider vinegar
Salt to taste
Pepper to taste
Vegetable Salad
2 tomatoes, finely chopped
1 cup drained canned kidney beans
1 cup (4 ounces) shredded Cheddar cheese
1 cup alfalfa sprouts
2 large pita bread rounds
1 avocado, sliced
¼ cup roasted cashews
Details
Makes: 4
Method
For the dressing, combine the oil, vinegar, salt and pepper in a jar with a tight-fitting lid. Shake well to blend.
For the salad, combine the tomatoes, kidney beans, cheese and alfalfa sprouts in a bowl and mix well. Cut the pita bread rounds into halves. Place the avocado slices in the pita pockets. Spoon the tomato mixture in the pita pockets. The pitas will be very full. Drizzle with the dressing. Sprinkle with the cashews.
BEANS ARE AN EXCELLENT SOURCE OF DIETARY FIBER. ADD RINSED CANNED BEANS OF ANY SORT TO SOUPS, PASTAS, AND SALADS; OR MIX BEANS WITH SALSA, SHREDDED LETTUCE, AND CHEESE, AND WRAP IN WARM FLOUR TORTILLAS.
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