Corn, beans, onion, basil and feta.  It’s quick to make and is a perfect summer salad.  You don’t need to cook the corn, though it’s fine to do so, and a perfect second act for leftover corn on the cob.

Corn and Green Bean Salad

2 huge hand fulls of green beans
1 corn on the cob
1/4 purple onion
1/4 cup feta
6 fresh basil leaves
1 tbsp olive oil
salt and pepper

Steam/boil the green beans about 5 mins (don’t overcook!). Slice the corn off the cob with a knife. (There’s no need to cook it if it’s sweet.) Slice the onion very finely. Cut the basil into very thin ribbons. Crumble the feta. Add everything to a bowl. You could certainly cut the beans in thirds for easier eating if you wish. Dress with nothing but a drizzle of olive oil and some salt and pepper.

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