Rhubarb and Green Bean Salad

Ingredients

Salt

to taste

Black pepper

to taste

Honey

2 tablespoons

Olive oil

3 tablespoons

Lemon juice

2 tablespoons

Fresh mint leaves

1/4 cup, chopped

Toasted almonds

1/3 cup, chopped

Feta cheese

1/2 cup, crumbled

Red onion

1 small, thinly sliced

Green beans

2 cups, trimmed and blanched

Rhubarb

2 cups, thinly sliced

Instructions

1. Begin by preparing the green beans. Bring a pot of salted water to a boil. Add the trimmed green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop the cooking process. Drain again and set aside.
2. In a large bowl, combine the sliced rhubarb, blanched green beans, and thinly sliced red onion. Toss gently to mix.
3. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to create a zesty dressing.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Add the crumbled feta cheese, chopped toasted almonds, and chopped mint leaves to the salad and gently toss again to combine.
6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
7. Serve chilled and enjoy this refreshing summer salad!