Corn & Fresh Bean Salad with Feta

What You Get

Sweet corn

Romano beans

Dry-farmed tomatoes

Cilantro

Lime

Garlic aioli

Crumbled feta cheese

Roasted pepitas

Chile limón spice

What You'll Need

Olive oil

Salt

Step 1

Shuck the corn and cut the kernels from the cob. Trim the romano beans and cut them into bite-size pieces. Slice the tomatoes into bite-size wedges. Pick a handful of cilantro leaves and toss the stems.

Step 2

In a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the romano beans and fry undisturbed until blistered on the first side, about 3 minutes. Stir and continue to cook until the beans are tender-crisp, 3 to 4 minutes longer. Transfer the romano beans to a large bowl.

Step 3

Return the pan to the heat, and add 1 tablespoon olive oil. Add the corn and cook until golden, 3 minutes. Add to the bowl and let cool, 5 minutes.

Step 4

Add the tomatoes, the juice of 1 lime, season to taste with salt, and toss to combine.

Step 5

Pile the salad on plates, drizzle with the aioli, and top with the feta and pepitas. Sprinkle with the chile limón spice, scatter with the cilantro leaves, and serve.