Boistfort Valley Farm
Community Supported Recipe Box

corn, black bean, and pita bread salad


  • 6-inch pita loaves
  • 1 1/2 cups cooked black beans
  • 2 ears fresh corn
  • 1/2 cup finely chopped red onion
  • 3/4 cup finely diced celery
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 ounce feta, crumbled


dish: salad
season: summer, fall

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.

Adapted from Gourmet, August 1997