Corn, Avocado and String Bean Salad with Feta

What inspires you to cook?  Is it a photo from a food magazine, cookbook or simply food that’s in your refrigerator?  For me, it’s a combination and the other night it was the contents in my fridge that dictated what I would make for dinner.  I had a couple of heirloom tomatoes left from Lieb’s Organic Farm along with their broccoli and although still fresh looking I didn’t want to see them perish.  I also had some herbs that needed to be used.  By the way (produce rant coming), what is it with food shops that sell mini forests of parsley, cilantro/coriander and mint?  Sure, some shops carry smaller packages – a bit too small – but I do wish grocery markets would get their act together and at the very least halve the portion.  A while back I asked one grocer, Pete’s, why the enormous size and the answer was that’s how it comes to them and to have an employee separate it would not be cost effective.  Hmmm, wouldn’t an easier solution be to get all grocers together and tell the farmers they want smaller-sized bundles of herbs?  Anyway…

Serves 2
2 tomatoes, cut into bite-size pieces
1 or 2 ear of corn (cooked on the bbq or your favorite method), cooled to room temperature
1 avocado, peeled and cut into chunks
small bunch of broccoli, steamed (or blanched) then place in a bowl of ice cold water
handful of string beans, steamed (or blanched) then place in a bowl of ice cold water
Greek feta cheese, crumbled
extra virgin olive oil
sea salt and freshly ground black pepper
splash red wine vinegar
handful of parsley, chopped
handful of mint, chopped

a cold one to accompany the salad!

Drain the broccoli and string beans and pat dry with paper towel.  In a large bowl combine the vegetables and herbs.  Add enough olive oil to lightly coat the veggies and a splash of red wine vinegar.  Season with salt and pepper and add feta.

The Culinary Chase’s Note:  The textures of this salad were amazing and I utilized the vegetables in the fridge that otherwise might have gone off!  Serve this with fish, chicken or on its own.  Enjoy!