Green Bean and Wild Rice Salad

Ingredients

• Salt and pepper - To taste
• Honey - 1 tablespoon
• Dijon mustard - 1 tablespoon
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 1/4 cup, chopped
• Feta cheese - 1/2 cup, crumbled
• Red onion - 1/4 cup, thinly sliced
• Cherry tomatoes - 1 cup, halved
• Wild rice - 1 cup, cooked
• Green beans - 1 pound, trimmed and halved

Instructions

1. Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until crisp-tender. Drain and rinse with cold water.
2. In a large bowl, combine the cooked wild rice, blanched green beans, cherry tomatoes, red onion, feta cheese, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette dressing.
4. Pour the dressing over the salad and toss to coat evenly.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled and enjoy!