Return to Content

Corn and Black-Bean Pitas

Corn and Black-Bean Pitas
1 vote, 4.00 avg. rating (79% score)
by in Jun 1998

Yield: Makes 4 servings.

Ingredients:

  • 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.)

Instructions:

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.
Updated Wednesday, February 9th, 2005

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111