Green Bean, Chickpea, and Tomato Salad

Green Bean, Chickpea, and Tomato Salad - 24.4g Carbs, 5.9g Fiber From Cooking Light via WebMD 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. For 6 servings

2 cups green beans, trimmed (8 oz) 4 cups coarsely chopped tomato (about 2 1/2 lb) 1 cup thinly sliced red onion 1/2 cup (2oz) crumbled feta cheese 2 Tbsp chopped fresh mint 2 Tbsp red wine vinegar 1/2 tsp salt 2 1/2 tsp extra-virgin olive oil 1/4 tsp black pepper 1 (15 1/2-oz) can chickpeas (garbanzo beans), rinsed and drained

1. Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain.

2. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.

Yield: 6 servings Serving size: 1 1/3 cups

Nutrition per 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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