Corn, green beans, and tomato salad with feta

It was a hot day today, Alan and I had run around all day and after having had a hearty lunch, we didn’t really feel like having a big meal for dinner. So I thought it would be good to make a salad with the intriguing greens I got from Kind Organics this morning. I got a bag of mixed greens that included several kinds of herbs such as mint, basil, parlsey, at least six different kinds of lettuce, and edible flowers. It looked colourful and aromatic. I also had a bag of green beans from last week’s market which needed to be cooked soon. At first I thought a Niçoise salad would do the trick. But browsing through Bittman’s How to Cook Everything Vegetarian I came across a very simple recipe for a salad made of corn, tomatoes, mint & fetta cheese. I had bought a few ears of corn at the market that would probably not stay fresh for very long so this seemed like a good basis for the salad I had in mind. So I steamed the green beans (about 1 1/2 cups of green beans) while I sliced the corn off the cobs. The corn was so sweet and fresh it could be eaten raw. I then chopped about 1 1/2 cups of heirloom tomatoes. When the green beans were almost ready, I mixed in the corn, let it warm in the steam for a couple of minutes and removed the corn & beans from the steamer and placed them in a large bowl to allow them to cool. Once the corn & beans were cool enough, I mixed in the tomatoes, crumbled 3/4 cups of fetta cheese, and seasoned with about 3 tbsp olive oil & a bit of salt & pepper. I placed two handfulls of greens on a plate and topped it with the corn salad and sprinkled a bit of balsamic vinegar. I cannot emphasize enough how tasty something so simple was.

Notice the flowers on the right bottom corner:

Alan devoured his meal in no time at all:

We capped the meal with a glass of white wine and a simple dessert made of cantaloupe served with a tablespoon of maple syrup, which we ate in our balcony watching the sunset.

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