1lb fresh green beans, strings removed, ends snapped off, cut into about 1½-inch length pieces
¼ C red onion, finely chopped
2 T fresh lime juice (1-2 limes)
2 T olive oil
½ t sea salt
1 t dried oregano or 1 T fresh oregano
¾ C packed, chopped cilantro
1 jalapeno, minced, or 1/3 C pickled jalapeño chili peppers, sliced (optional)
1/3 cup chopped red onion
1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes
¾ cup cooked corn kernels, from one large ear
½ cup crumbled feta cheese
1 ripe avocado, sliced or cut into chunks
Bring a large saucepan of water to a boil. Add the beans and simmer until just crisp tender, 7 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely; pat dry with paper towels and transfer to a large serving bowl.
In a mini-food processor or in a jar, combine lime juice, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Process until well mixed, then pour over beans and toss; refrigerate about half an hour. When ready to serve, mix in the chopped red onion, tomatoes, corn and feta. Carefully fold in the avocado chunks. Serves 6.