Order Your Almanac Today!

Corn and Black Bean Pitas

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 4 servings.
Category
Sandwiches
Course
Lunch
Sources
Weekly Wisdom
Print Friendly and PDF

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
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Anne (not verified)

1 month 1 week ago

i'd like some ideas on making flat bread at home and other easy breads~

emmapeel (not verified)

10 years 11 months ago

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