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POPSGreen 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. Reviews: This was a delicious and easy salad. I had to make some substitutions based on what i had on hand - I substituted fresh parsley for the mint and balsamic vinegar for the red wine vinegar and WHAT A HIT! it needs hardly any olive oil, so I usually add about half to cut down on fat and calories. ENJOY - it's delicious This is a fantastic 'taste of summer' recipe. We used Walla Walla sweet onions instead of red ones, and it was delicious. I also forgot the feta, but it still tasted great. It is one of the first recipes I've ever tried from Cooking Light where the amount of dressing was just right. We served it with fresh corn smothered in a creamy chipotle sauce (recipe on this site) and slices of whole grain bread