Green Bean, Cherry Tomato & Corn Salad

1 1/2 lb green beans, trimmed and cut into 1-inch pieces
2 cups cherry or grape tomatoes, quartered
1 cup fresh or frozen corn kernels
1 Tbs dried oregano
2 tsp capers, drained and coarsely chopped
2 cloves garlic, minced
3 Tbs lemon juice
2 Tbs olive oil

1) Cook green beans in large pot of boiling salted water 4 minutes, or until crisp-tender. Drain. Refresh under cold water. Drain well. Transfer to large bowl.
2) Add tomatoes, corn, oregano, capers and garlic to beans, and toss gently.
3) Whisk together lemon juice and oil. Add to bean mixture, and stir gently, and stir gently to combine. Season to taste with salt and pepper. Cover, and let stand at room temperature 30 minutes to develop flavors. Serve.

Review: I tossed the frozen corn for the last minute of boiling, to quickly defrost it. It worked well. This was an "alright" dish.