This is a print preview of "Corn, Black Bean And Pita Bread Salad" recipe.

Corn, Black Bean And Pita Bread Salad Recipe
by Global Cookbook

Corn, Black Bean And Pita Bread Salad
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  Servings: 4


  • 2 x pita loaves 6 inch
  • 3 c. cooked black beans (about two 1-lb. cans)
  • 4 x ears fresh corn
  • 1 c. red onion finely minced
  • 1 1/2 c. celery finely diced
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 2 ounce lowfat feta


  1. Preheat oven to 375 F.
  2. 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 till golden brown, about 5 min, and break into bite-size pcs. Rinse and drain beans in a colander.
  3. In a kettle cover corn with water and bring to a boil. Drain corn and when cold sufficient to handle cut kernels from cobs into a bowl. Add in pita pcs, beans, remaining ingredients, and salt and pepper to taste and toss to combine.