Healthified Veggie Salad in a Pocket

Live Better America recipe.. .that I modified to my liking. The original recipe called for making a hummus out of 3/4 cup bean, 1.5 tsp spicy brown mustard and 1/4 tsp salad and then spread the hummus inside of the pita. .however I don't every have luck with spreading anything in a pita, so I just threw the beans in with the veggies and it turned out wonderful that way. Last time I made this I also added some leftover pencil thin asparagus which was a great addition.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  cup  chopped  summer squash, and or  zucchini
• 3⁄4 cup  chopped broccoli
• 2  plum tomatoes, seeded and chopped (2/3 cup)
• 1⁄4 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)
• 1⁄4 cup  fat-free Italian salad dressing (I prefer a balsamic vinaigrette)
• 3⁄4 cup  cooked cannellini beans, rinsed and drained
• 2  pita pockets

Directions

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.