PREP TIME – 45 MIN
PORTION SIZE – 4
Enjoy a dish filled with color and full of nutritional value. The combination of haricots verts, green beans and yellow wax beans with Greek yogurt and feta cheese provides a great taste sure to satisfy.
• 3 corn of the cob
• 1 pound mixed haricots verts, green beans and yellow wax beans, halved lengthwise
• 1 cup Greek yogurt
• 1/4 cup EVOO
• 2 ounces creamy feta cheese
• 3 tbsp. finely chopped cilantro
• 1/2 tsp. ground cumin
• Kosher salt
• Eight 6-inch flour tortillas
To garnish: Avocado wedges, sliced radishes, and cilantro sprigs
Working in a large bowl, cut the corn kernels off of the cobs. Add the beans and toss.
Using the back of a knife, scrape all the corn milk from the cobs into a medium bowl. Add the yogurt, olive oil, cheese, chopped cilantro and cumin, season with salt, and pepper and mix the corn crema until smooth. Add 1/2 cup of the corn crema to the corn and beans, season with salt and pepper and toss to coat.
Add the corn and beans onto the tortillas and top with avocado, radishes and cilantro sprigs. Fold in half and serve with the remaining corn crema.