 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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. 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 |
1 tablespoon lime juice |
dijon dressing: |
3 tablespoons olive oil |
3 tablespoons red wine 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:
1. 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.
|
|