Lemony Green Bean Salad

adapted from the Food52 Cookbook

1 pound green beans 
4 ounces of feta 
1⁄2 small red onion, as thinly sliced as possible 
2 scallions, minced 
1⁄4 cup of olive oil (optional) 
1 lemon juiced and zested 
1 tablespoon of maple syrup, honey or agave nectar
3-4 cups of mixed salad greens

Combine together lemon juice, zest, sweetener and optional olive oil. Add in thinly sliced red onion and allow to macerate for 10-15 minutes.

Bring a pot of salted water to a boil. Add green beans and cook for a scant 3-5 minutes, until bright green but not soft. Drain the beans and rinse them in cold water.

Combine cooled green beans with reserved dressing and cheese. Toss with salad greens and serve.

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