Ingredients

Makes 4 servings

　　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

　　

Step 1

Preheat oven to 375° F.

　　

Step 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 until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.

　　

Step 3

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.

　　

Nutrition Per Serving

Each serving about 407 calories and 10 grams fat (23% calories from fat).

　　#### Nutritional analysis provided by Gourmet