Green Bean and Wild Rice Salad

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Honey (1 tablespoon)
• Dijon mustard (1 tablespoon)
• Olive oil (3 tablespoons)
• Lemon juice (2 tablespoons)
• Fresh parsley (1/4 cup, chopped)
• Feta cheese (1/2 cup, crumbled)
• Red onion (1/4 cup, finely chopped)
• Cherry tomatoes (1 cup, halved)
• Wild rice (1 cup, uncooked)
• Green beans (2 cups, trimmed)

Instructions

1. Start by cooking the wild rice. Rinse 1 cup of wild rice under cold water. In a medium pot, add the rinsed rice and 3 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 40-45 minutes or until the rice is tender and the grains have split. Drain any excess water and set aside to cool.
2. While the rice is cooking, bring another pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until they are crisp-tender. Drain immediately and rinse with cold water to stop the cooking process. Set aside.
3. In a large mixing bowl, combine the cooked wild rice, blanched green beans, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley. Mix gently to combine all ingredients.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until well blended to create the vinaigrette dressing.
5. Pour the vinaigrette over the salad mixture and toss gently to coat all components evenly.
6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together for a more harmonious taste.
7. Serve chilled, garnished with additional parsley if desired, and enjoy this refreshing salad!