Multi-Bean Spinach and Feta Salad
Cook yellow and green beans in a large saucepan of salted boiling water until tender-crisp, 2 to 3 min. Drain and immerse in ice water to stop cooking. Drain then pat dry.
Whisk vinegar, oil, honey and Dijon in a large bowl, then stir in cooked and canned beans. Toss with spinach and parsley and divide among 4 plates. Top with feta.
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Last updated: August 28th, 2020
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