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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
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

Printed from tasteofhome.com Jul 25, 2008

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Bean and Veggie Pitas cont.

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 pita halves with lettuce; fill
each with about 1/3 cup vegetable mixture. Drizzle with dressing.

Yield: 6 servings.