Name: Corn and Black Bean Pitas
Yield: Makes 4 servings.
Cuisine: Sandwiches
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)

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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.

Sam Jones/Quinn Brein

Photo Credit:

Sam Jones/Quinn Brein

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.