Vegetarian Pecos Pitas With Pistachios

• 1 (11 ounce) can mexicorn, drained
• 2 medium zucchini, diced (1/2 pound)
• 1 -2 tablespoon canned diced green chiles (or jalapenos, if preferred)
• 1 cup coarsely chopped california pistachios
• cumin vinaigrette (recipe follows)
• iceberg lettuce
• 1 large tomatoes, thinly sliced
• 1 cup canned black beans or 1 cup red kidney beans
• 4 pita pocket bread

1. Toss corn, zucchini, chiles and 3/4 cup pistachios together with half the Cumin vinaigrette.
2. Warm pita pockets in 350F oven for about 3 minutes, then halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixture.
3. Add a spoonful of beans to each.
4. Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.
5. Cumin Vinaigrette: Combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup.
6. Stir vigorously to blend.

mexicorn, zucchini, green chiles, california pistachios, cumin vinaigrette, iceberg lettuce, tomatoes, black beans, pita pocket bread

Taken from www.food.com/recipe/vegetarian-pecos-pitas-with-pistachios-144369 (may not work)