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!