PECOS VEGETARIAN PITAS
WITH PISTACHIOS AND CUMIN VINAIGRETTE

CUMIN VINAIGRETTE:
1/4 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
1 teaspoon cumin seed
VEGETARIAN FILLING:
1 can (11 oz.) Mexicorn, drained
2 medium zucchini, diced (1/2 pound)
1 to 2 tablespoons canned diced green chilies (or jalapenos, if preferred)
1 cup coarsely chopped California pistachios, divided use
TO SERVE:
4 pita pocket breads
iceberg lettuce leaves
1 large tomato, thinly sliced
1 cup canned black beans or red kidney beans

PREPARE THE CUMIN VINAIGRETTE:
Combine the ingredients for the Cumin Vinaigrette in a measuring cup. Stir vigorously to blend. Set Aside

VEGETARIAN PITAS:
Toss corn, zucchini, chilies and 3/4 cup pistachios together with half the Cumin Vinaigrette.

TO SERVE:
Warm pita pockets in 350 degrees F. oven for about 3 minutes.

Halve and fill each half with lettuce, tomato slices and 1/3 cup corn mixture. Add a spoonful of beans to each. Place on plates; drizzle remaining dressing over filling and sprinkle with remaining pistachios.

Servings: 8
Source: California Pistachio Commission