• 1 pound trimmed green and wax beans cut into bite sized pieces
• 1/2 cup finely diced red onion
• 1/2 cup assorted color bell peppers diced
• 1/2 cup halved cherry tomatoes
• 1 carrot diced
• 1 small pickling cucumber chopped
• an ear of corn steamed and kernels removed
• 1/3 cup marinated peppers I used little red bird's beak peppers
• 1/3 cup olives halved
• 1/2 cup crumbled or chopped feta cheese

dressing

• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 Tbsp tarragon leaves
• 1-2 anchovies or 1 tsp anchovy paste
• salt and fresh cracked black pepper to taste