Recipe information
Yield
Makes 4 servings
Ingredients
two 6-inch pita loaves
3 cups cooked black beans (about two 1-pound cans)
4 ears fresh corn
1 cup finely chopped red onion
1 1/2 cups finely diced celery
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 ounces low-fat feta, crumbled
Preparation
Step 1
Preheat oven to 375Ā° F.
Step 2
Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
Step 3
In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.
Nutrition Per Serving
Each serving about 407 calories and 10 grams fat (23% calories from fat).
#### Nutritional analysis provided by Gourmet
