Green Bean and Chick Pea Salad

January 5th, 2009

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I don’t have a lot of time for cooking today (which is usually my Sunday pastime). So I decided to just whip up a quick, healthy salad for lunch. I love how colorful this salad is, and how fresh everything tastes.

Green Bean and Chick Pea Salad
Recipe from Julie Foxworthy

INGREDIENTS
About 4-5 cups of handtrimmed french green beans (haricot vert), steamed but still slightly crisp, you do NOT want mushy beans! YUCK!
1 can chick peas, rinsed and drained
1 can whole plum tomatoes, cut into quarters (minus liquid)
1/4 cup fresh grated parmesan cheese
2 tablespoons olive oil
1 tsp salt (more or less to taste)
1 tsp pepper (more or less to taste)

RECIPE INSTRUCTIONS:

  • Steam green beans, until tender, but still maintaining a bit of the snap/crunch
  • Once green beans are done cooking, drain and pour them into a bowl of ice water to shock and stop the cooking
  • Place green beans into appropriate size serving bowl and add chickpeas, tomatoes, olive oil, parmesan cheese, salt and pepper
  • Toss lightly with tongs, so everything is combined
  • Adjust seasonings if necessary
  • Serve with a squeeze of lemon and toasted pita points
  • Enjoy!

Entry Filed under: experimental recipes,healthy,Salads,side dishes,vegetables

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