• 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