Green Bean, Chickpea, and Tomato Salad

Green Bean, Chickpea, and Tomato Salad Recipe
Randy Mayor; Cindy Barr
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 157
Caloriesfromfat 29 %
Fat 5.1 g
Satfat 1.8 g
Monofat 2 g
Polyfat 0.8 g
Protein 6.2 g
Carbohydrate 24.4 g
Fiber 5.9 g
Cholesterol 8 mg
Iron 2.1 mg
Sodium 463 mg
Calcium 91 mg

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

Preparation

Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain.

Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.

Note:

Martha Rose Shulman,

July 2004
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