1. Crumble some feta over a whole wheat pita and warm in the oven. Once the feta is melt-y, top with butterbeans (drained and rinsed), sliced red onion, halved grape tomatoes, dried oregano, salt, pepper, and a drizzle of olive oil.
(Source: THE CAN'T COOK BOOK by Jessica Seinfield & photo also)
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