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.
