corn-black-bean-and-pita-bread-salad-14231.json

{
    "directions": [
        "Preheat oven to 375\u00b0 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Bean",
        "Bake",
        "Vegetarian",
        "High Fiber",
        "Feta",
        "Corn",
        "Boil",
        "Gourmet"
    ],
    "title": "Corn, Black Bean, and Pita Bread Salad",
    "url": "http://www.epicurious.com/recipes/food/views/corn-black-bean-and-pita-bread-salad-14231"
}