Green Bean, Chickpea, and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The salad holds well and can be tossed a few hours in advance-but leave out the salt until close to serving time, since it will cause the tomatoes to release their juice. Blanch the green beans up to a day ahead, and keep refrigerated. Ingredients:
2 cups green beans, trimmed (8 ounces) |
4 cups coarsely chopped tomato (about 2 1/2 pounds) |
1 cup thinly sliced red onion |
1/2 cup (2 ounces) crumbled feta cheese |
2 tablespoons chopped fresh mint |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
2 1/2 teaspoons extravirgin olive oil |
1/4 teaspoon black pepper |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
Directions:
1. Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain.
2. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.
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