For daily wit & wisdom, get the Almanac newsletter.

Corn and Black Bean Pitas

Corn and Black Bean Pitas
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Sandwiches
Course
Lunch
Sources
Weekly Wisdom

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 each)
cilantro, for topping (optional)

Instructions

  1. 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.
  2. Serve stuffed into pita pockets or wrapped like a taco.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

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

Comments

<span>Susan Stroup</span> Sun, 07/12/2026 - 07:27
Use an electric knife to cut the kernels off of the cob. It saves you a lot of time and energy.
<span>Anne</span> Sat, 05/10/2025 - 09:42
i'd like some ideas on making flat bread at home and other easy breads~
<span>Emmapeel</span> Tue, 06/24/2014 - 19:35
yummy! take out of the cheese and you've got a good yummy vegan idea!