Sonoma Spring Vegetable Salad with O Fresh Basil Olive Oil

Ingredients

2 tbsp. O California Organic Extra Virgin Olive Oil.
1 large sweet onion, chopped (about 1 cup)
1 1/2 cups fresh beans (lima, edamame, fava, etc), cooked al dente
Kernels from 6 ears of corn (about 5 cups)
1 pint cherry or grape tomatoes, halved
1 tbsp. O Citrus Champagne Vinegar
2 tbsp. O Fresh Basil Olive Oil
1/4 cup feta cheese, crumbled
Flaky sea salt and freshly ground black pepper, to taste

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Sonoma Spring Vegetable Salad with O Fresh Basil Olive Oil

Directions


In a medium saucepan, heat O California Organic Extra Virgin Olive Oil. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.

Transfer cooked ingredients to a large bowl and let the mixture cool. In a small bowl whisk O Citrus Champagne Vinegar and O Fresh Basil Olive Oil, salt and cracked pepper. In a large bowl toss in with vegetables, including raw tomatoes, then top with the feta cheese. Adjust salt and pepper to taste.

6 Servings