Beet Green Salad with Tomatoes and Sweet Corn 

Serves 3-4

Sweet, summertime produce mixed with the earthy flavor of beet greens is a delicious flavor combination and an unexpected way to boost your eye health. Beet greens are high in Vitamin A, beta carotene, lutein and zeaxanthin - nutrients that are very important for eye health; corn also contains lutein and zeaxanthin. For maximum flavor and freshness, I recommend purchasing the corn and tomatoes from your local farmer’s market.

Ingredients

• 2 bunches of beet greens
• 1 ear of fresh corn OR ¾ cup frozen and defrosted sweet corn kernels
• 1/3 cup oil-packed sun dried tomatoes, drained and roughly chopped
• 1 cup cherry or Sun Gold tomatoes, sliced in half
• ½ cup green, black or Kalamata olives, sliced in half
• 2 cloves garlic, minced
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• Zest of one lemon
• Black pepper, to taste
• 1/3 cup feta cheese, crumbled (optional)

Method

1. Prepare the beet greens: Wash and dry the leaves. Cut off the long stems then slice the leaves into ½ inch pieces. Place them in a serving bowl.
2. Add olives, sun dried and cherry tomatoes to the bowl.
3. Shuck the corn kernels: Remove the outer leaves and corn silk. Place a baking sheet on the counter top and line the inside with a kitchen towel. Position the corn cob upright, holding the top end with your fingers, keeping the opposite end firmly planted on the towel. Using a sharp knife, carefully slice off the corn kernels from the cob. (Cutting the corn on the towel and sheet pan prevents the kernels from scattering all over your work surface). Add corn kernels to the serving bowl.
4. Make your dressing: whisk chopped garlic, olive oil, lemon juice and black pepper together.
5. Toss the dressing with the other ingredients until well coated. Top with crumbled feta (if using). Enjoy!