Ingredients

  • 1 pound ( - 450g) green/wax beans (I used a 50/50 mixture)
  • 1 1/2 Tbs olive oil, divided
  • 1 cup ( - 140g) fresh corn kernels (frozen works also)
  • 1 2/3 cup ( - 275g) cooked green lentils
  • 1 cup ( - 135g) grape tomatoes, quartered
  • 1 medium peach, peeled and chopped
  • 1/4 cup ( - 35g) crumbled feta cheese
  • 3 Tbs finely chopped red onion
  • 2 Tbs chopped fresh parsley (coriander)
  • 1 Tbs lemon
  • 1 1/2 tsp sea salt, add more to taste

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Step 1

  • Rinse and snap off the tough end of the beans.
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Step 2

  • Heat a medium saut pan with 1 tablespoon of olive oil over medium-high heat. Once the pan is hot, pour in the beans and cook for 4-6 minutes. I like to cover the pan with a lid so that the beans cook faster. Season with a pinch of salt.
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  • Length: 6 minutes

Step 3

  • While the beans are cooking, heat a small pan with 1/2 tablespoon of oil. When the pan is hot, add the fresh corn. Stir constantly, and let it cook for about 4 minutes. The kernels will turn into a light yellow color when they're ready. Season with a pinch of salt.
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  • EQUIPMENT:
  • Length: 4 minutes

Step 4

  • In a large bowl, mix the lentils, corn, tomatoes, peaches, feta, onion, and parsley together.
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Step 5

  • Add the lemon juice and a teaspoon of salt to the salad.
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Step 6

  • Add more salt if necessary.
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Step 7

  • Serve the lentil salad with the beans on the side.
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Step 8

  • Refrigerate leftovers in an airtight container.