Rinse and snap off the tough end of the beans. Heat a medium sauté pan with 1 tablespoon of olive oil over medium-high heat. Once the pan is hot, pour in the beans and cook for 4-6 minutes. I like to cover the pan with a lid so that the beans cook faster. Season with a pinch of salt.

While the beans are cooking, heat a small pan with 1/2 tablespoon of oil. When the pan is hot, add the fresh corn. Stir constantly, and let it cook for about 4 minutes. The kernels will turn into a light yellow color when they're ready. Season with a pinch of salt.

In a large bowl, mix the lentils, corn, tomatoes, peaches, feta, onion, and parsley together. Add the lemon juice and a teaspoon of salt to the salad. Add more salt if necessary.

Serve the lentil salad with the beans on the side.

Refrigerate leftovers in an airtight container.