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.