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
• 1 tablespoon lime juice
• 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

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.

red cabbage, red beans, tomatoes, corn, zucchini, onion, fresh cilantro, lime juice, olive oil, red wine vinegar, mustard, honey, lime juice, garlic, salt, ground cumin, cayenne pepper, whole wheat pita

Taken from www.tasteofhome.com/recipes/bean-and-veggie-pitas/ (may not work)