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Green Bean, Chickpea, and Tomato Salad

Randy Mayor; Cindy Barr
Yield 6 servings (serving size: 1 1/3 cups)
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

Nutrition 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

How to Make It

  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.