Green Bean, Chickpea, and Tomato Salad

Description

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.

• Source: Cooking Light via WebMD
• Yield: 6 servings

Ingredients

• 2 cups green beans, trimmed (8 oz)
• 4 cups coarsely chopped tomato (about 2½ lb)
• 1 cup thinly sliced red onion
• ½ cup (2oz) crumbled feta cheese
• 2 tbsp chopped fresh mint
• 2 tbsp red wine vinegar
• ½ tsp salt
• 2½ tsp extra-virgin olive oil
• ¼ tsp black pepper
• 1 (15½-oz) can chickpeas (garbanzo beans), rinsed and drained

Procedures

1. Place the beans in a large saucepan of boiling water, and cook 3 minutes.
2. Drain and plunge beans into ice water.
3. Drain.
4. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.

Nutritional information

Per 1⅓ cups serving:

• 157 Calories, 29% from Fat | 5.1g Fat | 1.8g Sat | 2g Mono | 0.8g Poly | 6.2g Protein | 8mg Cholesterol | 91mg Calcium | 463mg Sodium | 24.4g Carbs | 5.9g Fiber | 2.1mg Iron