Healthified Veggie Salad in a Pocket

• 1 cup chopped summer squash, and or zucchini
• 34 cup chopped broccoli
• 2 plum tomatoes, seeded and chopped (2/3 cup)
• 14 cup sliced button mushroom (optional)
• 2 tablespoons corn kernels (canned or frozen is fine)
• 1 tablespoon chopped roasted red pepper
• 2 tablespoons chopped pitted kalamata olives or 2 tablespoons ripe olives
• 2 chopped green onions (white and green parts)
• 2 tablespoons snipped fresh flat-leaf parsley (basil would be great too) or 2 tablespoons regular parsley (basil would be great too)
• 14 cup fat-free Italian salad dressing (I prefer a balsamic vinaigrette)
• 34 cup cooked cannellini beans, rinsed and drained
• 2 pita pockets

1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing.
2. Cover and chill for 2 hours to 2 days!
3. Pour another 2 T of dressing over the salad just prior to placing salad in the pita pockets.

summer squash, broccoli, tomatoes, button mushroom, corn kernels, red pepper, olives, green onions, flatleaf parsley, italian salad dressing, beans, pita pockets

Taken from www.food.com/recipe/healthified-veggie-salad-in-a-pocket-488315 (may not work)