Lentil Salad With SautéEd Beans

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

1. Rinse and snap off the tough end of the beans. Heat a medium saute 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.
2. 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.
3. 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.
4. Serve the lentil salad with the beans on the side.

beans, olive oil, green lentils, grape tomatoes, feta cheese, red onion, parsley, lemon, salt

Taken from www.yummly.com/recipe/Lentil-Salad-with-Sauteed-Beans-1662470 (may not work)