Lentil Salad with Sautéed Beans
1 pound (~450g) green/wax beans (I used a 50/50 mixture)
1 and 1/2 TBS olive oil, divided
1 cup (~140g) fresh corn kernels (frozen works also)
1 and 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 and 1/2 tsp sea salt, add more to taste
Rinse and snap off the tough end of the beans. Heat a medium sauté 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.
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.
In a large bowl, mix the lentils, corn, tomatoes, peaches, feta, onion, and parsley together. Add the lemon juice and a teaspoon of salt to the salad. Add more salt if necessary.
Serve the lentil salad with the beans on the side.
Refrigerate leftovers in an airtight container.