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Green Bean, Chickpea, and Tomato Salad

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. Serves 6.


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 


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