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Corn and Black Bean Pitas

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Sandwiches
Course
Lunch
Sources
Weekly Wisdom

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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anne</span> Sat, 05/10/2025 - 09:42
i'd like some ideas on making flat bread at home and other easy breads~
<span>Emmapeel</span> Tue, 06/24/2014 - 19:35
yummy! take out of the cheese and you've got a good yummy vegan idea!