Corn & Fresh Bean Salad with Feta

Inspired by Mexican-style street corn, this multi-colored salad folds in fresh beans and juicy tomatoes, punctuated with lime, chile, and cheese. 

What You Get

Sweet corn 

Romano beans or green beans (see note below)

Tomatoes 

Cilantro 

Lime

Garlic aioli 

Crumbled feta cheese 

Toasted pepitas 

Chile limón spice  

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 15 minutes 

Total Time: 25 minutes 

Step 1

Shuck the corn and cut the kernels from the cob. Trim the 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 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 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.

Contains: milk, eggs.

Note: Depending on seasonal availability, you might receive romano beans or green beans.