Spinach, Feta and Mixed Bean Salad Recipe
Cook yellow and green beans in a large saucepan of salted boiling water until tender-crisp, 2 to 3 minutes. Drain and immerse in ice water to stop cooking. Drain then pat dry.
Whisk vinegar, oil, honey and Dijon in a large bowl. Stir in cooked and canned beans. Add spinach and parsley. Toss to coat. Divide among four plates. Top with Feta.
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Last updated: February 15th, 2021
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