Weekend lunch al fresco

Summer's waning, it's not too hot anymore, but very pleasant to sit (in the sun!) in the backyard. What better than to put together the salad-ables from the farm share into an afternoon respite from the house chores.

Several handfuls of arugula and mixed greens
Tomato, diced
Cucumber, diced
Leftover corn on the cob, de-cobbed
Can of white kidney beans
Mint, chopped
Juice of one lemon
Olive oil, couple of glugs
Tahini, a tablespoon, or more to taste
Salt and pepper, to taste

Just throw in the veggies, and dress by drizzling the oil, lemon and tahini, then mix. Serve with a hearty bread.