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

 * 1) Place the beans in a large saucepan of boiling water, and cook 3 minutes.
 * 2) Drain and plunge beans into ice water.
 * 3) Drain.
 * 4) 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