Green bean salad with feta dressing

Delight in the fresh flavors of green beans tossed in a tangy feta dressing. A vibrant combination of textures and tastes in every bite.

Ingredients:

• 8 fresh ears of corn
• 340g fresh haricots verts or green beans, cut into bite-size pieces
• 3 tablespoons cider vinegar
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• ⅓ cup finely chopped red onion
• 2 tablespoons snipped fresh parsley

Instructions:

1. Peel off the husks and silks from the corn. In a covered 4-quart Dutch oven, boil the corn in sufficient lightly salted water to cover for 5 to 7 minutes until it is soft; then drain the water. Once the corn is at a temperature to handle, remove the kernels from the cobs (approximately 4 cups of corn kernels).
2. While the corn is cooking, in a covered medium saucepan, cook the beans in a small portion of boiling salted water for 3 to 5 minutes until they are tender but still slightly crunchy. Drain the beans and rinse them under cold water. Drain the excess water again.
3. Mix cider vinegar, salt, and pepper in a large bowl; then whisk in the oil. Combine the corn, beans, onion, and parsley in the bowl; gently mix to ensure all ingredients are coated. Cover the bowl and refrigerate for a maximum of 4 hours.

Summary:

• Calories: 584 kcal
• Fat: 34 g
• Protein: 22 g
• Carbs: 58 g
• Potassium: 1718 mg
• Magnesium: 198 mg