Zesty Corn & Red Bean Salad

Prep the remaining ingredients: Cut the corn kernels of the cob. Halve, peel, and finely dice half the onion. Zest, then halve the lime. Halve the tomatoes. Drain and rinse the beans. Finely chop the parsley.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the corn and red onion and cook, tossing for 2-3 minutes, until softened. Season with salt and pepper. Add the kidney beans and tomatoes and toss for another 1 minute, until heated though. Season with salt and pepper. Remove the pan from the heat, then stir in the lime zest, lime juice, and parsley.

When the potatoes are done, toss them into the pan with the corn mixture along with a drizzle of olive oil and the feta cheese. Season to taste with salt and pepper.