Lentil Salad with Sautéed Beans

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

1. Rinse and snap off the tough end of the beans.
2. Heat a medium saut 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.
3. 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.
4. In a large bowl, mix the lentils, corn, tomatoes, peaches, feta, onion, and parsley together.
5. Add the lemon juice and a teaspoon of salt to the salad.
6. Add more salt if necessary.
7. Serve the lentil salad with the beans on the side.
8. Refrigerate leftovers in an airtight container.

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