Green Bean Chickpea and Tomato Salad

Cooking Light, JULY 2004

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  cups green beans, trimmed (8 ounces)
• 4  cups  coarsely chopped tomatoes (about 2 1/2 pounds)
• 1  cup  thinly sliced red onion
• 1⁄2 cup  crumbled feta cheese
• 2  tablespoons  chopped of 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 1/2ounce) can chickpeas, rinsed and drained (garbanzo beans)

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.