CORN, BLACK BEAN, AND PITA BREAD SALAD (pareve or dairy)
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Ingredients 3, 6-inch pita loaves 3 cups cooked black beans (about two 1-pound cans) 4 ears fresh corn or 3 cups frozen 1 cup finely chopped red onion 1 1/2 cups finely diced celery 3 tablespoons balsamic vinegar 1 tablespoon olive oil 2 ounces feta, crumbled (optional)

Instructions

Preheat oven to 375. Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. Place the pitas on a baking sheet toast pitas, rough sides up, and bake in middle of oven until golden, about 5 minutes. Break the pitas into bite-size pieces. Rinse and drain beans in a colander. Place the corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl or use frozen corn, uncooked and defrosted. Add the pita pieces to the bowl and then add the beans onion, celery, vinegar, olive oil, and feta as well as the salt and pepper to taste. Toss to combine.

Serving Size

Makes 4 servings

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .