Vegetarian Pecos Pitas With Pistachios
- Toss corn, zucchini, chiles and 3/4 cup pistachios together with half the Cumin vinaigrette. Warm pita pockets in 350°F oven for about 3 minutes, then 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.
- Cumin Vinaigrette: Combine 1/4 cup vegetable oil, 1/4 cup cider vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup. Stir vigorously to blend.