Lemon-Mint Green Bean Salad

INGREDIENTS

3/4 lb green beans, ends trimmed
1/4 cup of extra virgin olive oil
Zest of 1/3 of a lemon
1/4 cup of lemon juice
2 tsp fresh mint, finely chopped
1/4 tsp garlic, pressed
Sea salt and pepper, to taste
1 1/2 cups grape or cherry tomatoes, halved lengthwise
160 g feta, crumbled
2 ears of corn, grilled and kernels cut from cob
Fresh chopped mint for garnish (optional)

DIRECTIONS

Bring a large pot of water to a boil and add a tablespoon of salt. Add the green beans and cook for 4 to 5 minutes. In the meantime, prepare a bowl of ice water. At 4 minutes, quickly toss one green bean into the ice water. If it is crisp-tender, drain the green beans and add them to the ice water immediately to stop the cooking. If not done to your taste at 4 minutes, cook the beans for one more minute, then move to the ice bath. After a few minutes in the ice water, drain the beans and pat dry.

Make the dressing by combining the olive oil, lemon zest, lemon juice, mint, garlic, and salt and pepper to taste. Toss with the green beans, tomatoes, feta, and corn in a large bowl. Sprinkle on additional chopped fresh mint if using.