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.
Green Bean, Chickpea, and Tomato Salad
From: Martha Rose Shulman, Cooking LightJULY 2004
Yield: 6 servings (serving size: 1 1/3 cups)
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 extra virgin olive oil
- 1/4 teaspoon black pepper
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
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.
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
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