Summer Chopped Salad

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 4 ears fresh corn
• 1/2 pound green beans, diced
• 2 teaspoons mustard
• Salt and pepper to taste
• 2 tablespoons red wine vinegar
• 5 tablespoons. extra virgin olive oil
• 24 red and yellow cherry tomatoes, halved

[/ingredients-left]
[ingredients-right]

• 1 bunch radishes, quartered
• 1/2 cup chopped kalamata olives
• 1 large cucumber, peeled, seeded and diced
• 1 small red onion, cut in thin slivers
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded fresh mint leaves

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Cook corn in boiling water, 3 minutes. Remove. In same water, blanch beans, 2 minutes. Drain. Cool under running water. Slice corn from cob. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Place mustard, salt and pepper in bowl. Add vinegar. Slowly whisk in olive oil. Add remaining ingredients. Toss. Serves 6.[/step-item]  [/step-list-wrapper]

[nutrition-info calories=”310″ calories_fat=”” fat=”19g” sat_fat=”3.5g” choles=”” sodium=”” carbs=”” sugars=”” protein=”7g” fiber=”6g”]

[/nutrition-info]

Originally Published in Reader's Digest