- 2 cups thinly sliced red cabbage
- 1 1/2 cups canned red beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with 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
- 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 (6 inch) whole wheat pita breads, 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 pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.