Corn, Black Bean, and Pita Bread Salad

• 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

1. Preheat oven to 375 F.
2. Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste.
3. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces.
4. Rinse and drain beans in a colander.
5. In a kettle cover corn with water and bring to a boil.
6. Drain corn and when cool enough to handle cut kernels from cobs into a bowl.
7. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.

loaves, black beans, corn, red onion, celery, balsamic vinegar, extravirgin olive oil, lowfat feta

Taken from www.epicurious.com/recipes/food/views/corn-black-bean-and-pita-bread-salad-14231 (may not work)