Bean and Veggie Pitas
Light & Tasty
Renée Flott of Emporia, Kansas uses a zippy Dijon dressing to pull together the satisfying flavors in this Tex-Mex treat. "My husband, Eric, loves it!" she writes. "We like to top these sandwiches with a bit of shredded cheddar cheese."
SERVINGS: 6
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
- 2 cups thinly sliced red cabbage
- 1-1/2 cups canned red beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1 cup fresh or frozen corn
- 1/2 cup diced zucchini
- 1/2 cup diced yellow summer squash
- 1/4 cup finely chopped onion
- 1 tablespoon minced fresh cilantro or parsley
- 1 tablespoon lime juice
- DIJON DRESSING:
- 3 tablespoons olive or canola oil
- 3 tablespoons red wine vinegar or cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 6 whole wheat pita 6 inches), halved
- 12 lettuce leaves
Directions:
In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing. Yield: 6 servings.