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.
I made this recipe tonight to go with the Falafel-Stuffed Eggplant. It was the perfect side dish. The salad is hearty and fresh. I am a huge fan of crunchy cooked veggies and this recipe gets the cook time for the green beans just right. The mint really give it some pop and pizzazz so don’t skip it. It’s supper simple to make and is really good. http://www.myrecipes.com/recipe/falafel-stuffed-eggplant-50400000121406/#reviewForm