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.
INGREDIENTS
• 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
• Pepper
• Eight 6-inch flour tortillas
To garnish: Avocado wedges, sliced radishes, and cilantro sprigs
INSTRUCTIONS
STEP 1
Working in a large bowl, cut the corn kernels off of the cobs. Add the beans and toss.
STEP 2
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.
STEP 3
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.
