Corn, Black Bean And Pita Bread Salad Recipe
Servings: 4
Ingredients
- 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
Directions
- 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 till golden brown, about 5 min, and break into bite-size pcs. Rinse and drain beans in a colander.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 662 | |
| Calories from Fat 79 | 12% |
| Total Fat 9.1g | 11% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 279mg | 12% |
| Potassium 2431mg | 69% |
| Total Carbs 112.07g | 30% |
| Dietary Fiber 24.3g | 81% |
| Sugars 9.79g | 7% |
| Protein 36.45g | 58% |
