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Corn And Black Bean Pitas

Servings 4 servings


  • 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)


  • 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.
Keyword Corn And Black Bean Pitas
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