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.