Healthy Recipe: Pefect for Summer- 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.

Green Bean, Chickpea, and Tomato Salad

From: Martha Rose Shulman, Cooking Light
JULY 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

Preparation
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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