Fast and Fresh Bean and Tomato Salad Recipe Is a Delicious Summertime Side

This time of year, farmer’s markets are teeming with bushels of fresh produce. In my town everyone buys bagfuls of veggies so I have to get to the stand early to get the best pickings. But it’s worth it because the tomatoes and corn are so delicious. When I arrive home, I always wonder: OK now what am I going to do with it all. That’s what inspired this Bean and Tomato Salad recipe. It comes together in minutes, and it’s loaded with in-season ingredients.

The trick to perfect corn on the cob? First, bring a pot of water to boil. Then place the ears in the pot and cook for about 5 minutes. This ensures the kernels turns out crisp-tender instead of tough. We whip up a quick vinaigrette with extra-virgin olive oil, lime and Tabasco. Then toss in the veggies, black beans and tangy feta. So yummy! Give it a try then let us know what you think.