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.


This lentil salad gets a summery boost with sweet white corn, ruby red grape tomatoes, and juicy yellow peaches. It is great with sautéed green and wax beans!


Serves 5


Monday, July 21, 2014 - 10:05am


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