Corn and Black-Bean Pitas Recipe

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Yield: Makes 4 servings.

• 4 ears fresh corn (or 1 can kernels)
• 3 cups (or 2 cans) 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.)

Boil corn until done, cool, and cut kernels from cobs. Combine corn with remaining filling ingredients and toss well. Cut pitas in half and open the pockets. Spoon the filling into the four pita halves.