Ingredient:

• Salad
• 1 cup quinoa, rinsed well under running water in a fine mesh colander
• 1 pound long green beans, AKA haricots verts (roughly 3 cups)
• ¼ teaspoon fine salt
• 3 garlic cloves, minced
• ¼ cup water
• ½ medium red onion, sliced into very thin strips
• 1 cup (½ pint) cherry tomatoes, quartered
• Kernels from 2 corn on the cobs (about 1 ½ cups)
• ⅓ cup sliced almonds
• Up to 4 ounces (1 cup) crumbled feta
• Dressing
• ¼ cup olive oil
• ¼ cup lemon juice, more to taste
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh basil
• ½ teaspoon fine salt
• 10 twists of freshly ground black pepper