Bean and Veggie Pitas 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Bean and Veggie Pitas cont. 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 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Bean and Veggie Pitas pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing. Yield: 6 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008