Pecos Pitas with Pistachios
A cumin vinaigrette-dressed veggie and pistachio filling makes for a delicious pita sandwich.
1 (11-ounce) can Mexicorn, drained
2 medium zucchini, diced (1/2 pound)
1 to 2 tablespoons canned diced green chilies (or jalapeños, if preferred)
1 cup coarsely chopped California pistachios
Cumin Vinaigrette (recipe follows)
Iceberg lettuce leaves
1 large tomato, thinly sliced
1 cup canned black beans or red kidney beans
4 pita pocket breads
- Toss corn, zucchini, chilies and 3/4 cup pistachios together with half the Cumin Vinaigrette (see recipe below).
- Warm pita pockets in 350°F (175°C) 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.
Makes 8 servings.
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.
Recipe and photograph provided courtesy of the California Pistachio Commission.