Green Bean Chickpea And Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A delicious green bean salad from Cooking Light The beans can be blanched and cooled up to a day ahead. The salad can be tossed several hours ahead, but do not add salt until serving as it will cause the tomatoes to release their juice. Ingredients:
2 cups green beans, trimmed (8 ounces) |
4 cups tomato, coarsely chopped (about 2 1/2 pounds) |
1 cup red onion, thinly sliced |
1/2 cup (2 ounces) crumbled feta cheese |
2 tablespoons fresh mint, chopped (optional) |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
2 1/2 teaspoons extra virgin olive oil |
1/4 teaspoon black pepper |
one (15 1/2 ounce) can chickpeas (garbanzo beans), butter beans or great northern beans (your choice), rinsed and drained |
Directions:
1. Place the beans in a large saucepan of boiling water, and cook 3 minutes.
2. Drain and plunge beans into ice water. Drain.
3. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.
4. Chill at least 2 hours
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