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.
* Contributed by Healthy Recipes for Diabetic Friends Y-Group
* 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
== Directions ==
# 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 ==
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
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Category:Healthy Recipes for Diabetic Friends
Category:Salad Recipes
Category:Green bean Recipes
Category:Tomato Recipes
Category:Red onion Recipes
Category:Feta Recipes
Category:Mint Recipes
Category:Red wine vinegar Recipes
Category:Chickpea Recipes