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Corn and Black Bean Pitas

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 4 servings.
Category
Sandwiches
Course
Lunch
Sources
Weekly Wisdom
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Looking for a quick, easy, and incredibly flavorful summer dish? Let us introduce you to our Corn and Black Bean Pitas! These pitas are bursting with a medley of fresh corn and protein-packed black beans dressed up with a little balsamic vinegar and olive oil. Add some feta cheese (or leave it out) and lunch is served. You can stuff the filling into pita pockets or serve them taco-style, we leave the decision to you.

Ingredients
4 ears fresh corn, husked
3 cups or 2 cans (15 ounces each) cooked black beans
1 cup chopped red onion
1 cup diced celery
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 ounces feta, crumbled
2 pitas (6-inch ea.)
cilantro, for topping (optional)
Instructions

In a pot, boil corn until tender. Cool, then cut kernels from cobs into a bowl. Add black beans, onions, celery, vinegar, oil, and feta and toss well.

Serve stuffed into pita pockets or wrapped like a taco.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

emmapeel (not verified)

10 years 8 months ago

yummy! take out of the cheese and you've got a good yummy vegan idea!