Tasty Tuesday

Photo Credit: A Food Centric Life

We are on the get in shape count down for our cruise later this year. Well, I am.  Hubby always eats healthy and stays in shape. Me - not so much. Fortunately, I was blessed with pretty good genes and can hide the chunkies a bit - LOL.  Not only am I working out more, I am trying to incorporate more good foods into my diet. Summer is the perfect time to add fresh veggies and fruits to my diet since they are easy to find.  This recipe is perfect to add to our food rotation. I found it thru A Food Centric Life - be sure to check out the site for more goodies.

Green Bean Salad with Sweet Tomatoes and Grilled Corn

This colorful green bean salad is a great side dish for barbecued meat, poultry and fish. Serve chilled, and its easy and healthy for hot weather entertaining, picnics and tailgating. For a vegan version, leave out the feta.
Serves 4-6
Ingredients
12 ounces baby green beans, ends trimmed
1 1/2 cups (half pound) of sweet grape or cherry tomatoes in mixed colors, halved lengthwise
4-6 ounces feta cheese, crumbled
2 ears of corn, grilled and kernels cut from cob, or about 1/2 cut of frozen kernels, thawed
6-8 tablespoons lemon-mint vinaigrette (recipe here)
Salt and pepper, to taste, plus salt for boiling the green beans
Fresh chopped mini or chives for garnish, optional
Directions
1) Ready a large bowl filled with ice and cold water. Bring a large pot of water (4-5 quarts) to a boil and add a tablespoon of salt. Add green beans and cook for 4-5 minutes. At 4 minutes, quickly toss one green bean into the ice water test for doneness. You want them crisp-tender. If it’s done enough for you, place the green beans in the ice water immediately to stop the cooking process and set the color. If not, cook that additional 1 minute then move to the ice bath. After a few minutes in the ice water, drain the beans and allow them to dry. At this point you can refrigerate the green beans until you are ready to serve them. You can even cook them a day ahead.
2) When ready to serve, make your vinaigrette. Add the green, tomatoes, feta and corn to a large bowl. Toss with a few tablespoons of the vinaigrette and season with salt and pepper to taste. Sprinkle on additional chopped fresh herbs if using. Pass more dressing at the table in case someone would like a little more.

Enjoy!