Ingredients:
- Haricot Vert (green beans): 1 pound, trimmed
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, ground cumin, smoked paprika, and a pinch of sugar)
- Red onion: 1, thinly sliced
- Cherry tomatoes: 1 cup, halved
- Lemon: 1, zested and juiced
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Black pepper: to taste
- Feta cheese: 1/2 cup, crumbled (optional)
- Fresh basil leaves: a handful, torn
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground cumin, smoked paprika, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Cook the Haricot Vert: Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and immediately rinse under cold water to stop the cooking process.
- Make the Dressing: In a small jar, combine the olive oil, balsamic vinegar, lemon zest, lemon juice, salt, and black pepper. Shake well to emulsify the dressing.
- Assemble the Salad: In a large salad bowl, combine the cooked and cooled green beans, sliced red onion, cherry tomatoes, and torn basil leaves. Drizzle the dressing over the salad and toss gently to ensure all the vegetables are coated.
- Add the Tea Rubs: Sprinkle the tea rubs over the salad and toss lightly to distribute the flavors evenly.
- Serve: Top the salad with crumbled feta cheese, if using, and serve immediately for the best flavor and texture.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the salad, complementing the fresh vegetables.
- You can customize the salad with your favorite herbs or additional ingredients such as grilled chicken, toasted nuts, or seeds.
- This Salad with Haricot Vert and Tea Rubs is perfect for a light lunch, a side dish, or a potluck contribution. The addition of tea rubs creates a refreshing and memorable culinary experience.