It's bean season around here! I think we've picked more than 3 bushels of beans so far... more to come. Many of them are now residing in our freezer waiting to be added to winter meals, but we're still eating lots. I had some rice left over from another meal when I made this, and that's a good plan. You will need to cook about 1 1/3 cups extra rice to end up with approximately 4 cups.
This was a nice simple salad, and the leftovers kept quite well and were delicious the next day. 6 servings
Make the Salad: 4 cups chopped green or wax beans 1 medium sweet onion (about 1 cup when chopped) 1/4 cup finely minced fresh dillweed 4 cups cooked brown rice 200 grams feta cheese Wash and trim the beans, and cut them into bite-sized pieces. Steam or boil them until just tender, 4 or 5 minutes then immediately rinse them in cold water until they are cool. Drain well. Peel and dice the onion, and mince the dillweed finely. Mix the beans, onion and dill with the cooked rice in a large bowl. Rinse and drain the feta cheese, and crumble it into the salad. Mix well. Make the Dressing: 1/4 cup olive oil 1/4 cup apple cider vinegar the juice of 1/2 lemon 1 teaspoon mustard plenty of freshly ground black pepper Mix the above in a small bowl or jar, an whisk or shake until mixed. Toss with the salad. You are not likely to need salt, but it will depend on how salty the feta cheese is.
- Jennifer Sanders, Seasonal Ontario Food blogger
For more inspiring, local recipes visit Jennifer Sanders' Blog, Seasonal Ontario Food.