Lentil Salad with Sautéed Beans

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

1 pound green/wax beans (I used a 50/50 mixture)
1 and 1/2 TBS olive oil, divided
1 cup fresh corn kernels (frozen works also)
1 and 2/3 cup cooked green lentils
1 cup grape tomatoes, quartered
1 medium peach, peeled and chopped
1/4 cup 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

View the full recipe at Healthy Nibbles & Bits →