- two 6-inch pita loaves
- 3 cups cooked black beans (about two 1-pound cans)
- 4 ears fresh corn
- 1 cup finely chopped red onion
- 1 1/2 cups finely diced celery
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 ounces low-fat feta, crumbled
- Preheat oven to 375° F.
- Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
- In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.