Green Bean, Chickpea, and Tomato Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 29%
  • Fat: 5.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.2g
  • Carbohydrate: 24.4g
  • Fiber: 5.9g
  • Cholesterol: 8mg
  • Iron: 2.1mg
  • Sodium: 463mg
  • Calcium: 91mg

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

  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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Green Bean, Chickpea, and Tomato Salad Recipe at a Glance
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