Lemon-Dill White-Bean Pita Lunches

Makes 4 lunches. You need one 15-ounce can low-sodium white beans, drained and rinsed; 1 cup diced cucumber; 1 cup chopped tomato; ¼ cup plain yogurt or hummus; juice of 1 lemon; 2 tablespoons chopped dill; black pepper; 1 cup baby spinach; and 4 whole-wheat pita pockets. Wash hands and produce. Lightly mash about half the beans, then mix all beans with cucumber, tomato, yogurt or hummus, lemon, dill, and pepper. Divide the moist filling into four lidded containers. Keep the pita and spinach dry and separate, refrigerate promptly, and add the filling just before eating so the bread keeps its texture. For travel, use an insulated lunch bag with a cold source and keep perishable food at 40°F (4°C) or below. Use hummus for a dairy-free option, checking sesame and other allergens. For gluten-free needs, use certified gluten-free wraps or sturdy lettuce leaves and verify every label. Related product: African Mango Plus is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and these lunches do not require a supplement. Sources: MyPlate Healthy Lunchtime Challenge Cookbook — Pita, Bean, Cucumber, and Herb Inspiration https://www.myplate.gov/sites/default/files/2020-12/WHCookbook_071014.pdf USDA FSIS — Keep Food Safe: Food Safety Basics https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe #HealthyLunchRecipes #WhiteBeanSalad #PitaPockets #PackableLunch #EasyHealthyRecipes