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Wash and dry the green beans. Cut off the stem and end part, then slice into 1/2-inch pieces. Place in a large bowl along with the red, yellow and orange bell peppers, basil, oregano, mint and a sprinkle of salt and pepper. Toss together.
In a small bowl whisk together the juice from the lemon, EVOO, honey and dijon. Pour over the veggies and toss to coat. Taste for seasoning, adding more salt or pepper if needed.
Lastly crumble in the feta or goat cheese and barely stir to combine, leaving the chunks as whole as possible.
Serve in a shallow bowl with whole basil, oregano and mint leaves as garnish.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants