Lunch: Corn, Black Bean, and Pita Bread Salad

Ingredients

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

Instructions

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.

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