Name: White Bean Salsa with Tuscan Pita Chips
Ingredients: Salsa; 15.5 oz. Great Northern Beans, drained and rinsed; 2 -3 cloves garlic, minced; 1/3 cup sweet onion, chopped; 2 large, fresh tomatoes, cut in a small dice; 2 – 3 Tbsp. hot Italian pepper, chopped; 1/2 cup fresh parsley, chopped; 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; Salt, to taste; Pita Chips; 3 small wheat pita loaves; 3 Tbsp. olive oil; 1 tsp. garlic powder; 1 tsp. salt; 1/2 tsp. black pepper

Ingredients

Scale

Salsa
15.5 oz. Great Northern Beans, drained and rinsed
2 –3 cloves garlic, minced
1/3 cup sweet onion, chopped
2 large, fresh tomatoes, cut in a small dice
2 – 3 Tbsp. hot Italian pepper, chopped
1/2 cup fresh parsley, chopped
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Salt, to taste
Pita Chips
3 small wheat pita loaves
3 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper

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Instructions

Combine all the ingredients for salsa in a medium sized bowl.
Stir until everything is integrated.
Let sit for an hour for the flavors to combine.
In the meantime, prepare pita chips. Preheat oven to 375 F.
Slice each loaf open at the seam, creating two rounds per loaf.
Cut each round into 8 triangles; start by cutting each round into quarters then each quarter in half.
Place them in a single layer on a sheet pan.
In a small bowl combine the olive oil, garlic powder, salt and pepper.
Lightly spoon oil mixture onto each wedge.
Bake for 12 – 14 minutes, until crisp.
Serve salsa and chips at room temperature.