This 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. Cook the green beans up to a day ahead, and keep refrigerated.
2 c green beans, trimmed
4 c coarsely chopped tomato
1 c thinly sliced red onion
1/2 c crumbled feta cheese
2 T chopped fresh mint or basil
2 T red wine vinegar
1 T extra-virgin olive oil
1 can garbanzo beans, (rinsed and) drained, or 1-3/4 c cooked garbanzos
1. Place the beans in a large saucepan of boiling water, and cook 3 to 5 minutes. Drain. Plunge beans into ice water, if you wish, and drain. Or run cold water over the beans. This will stop their cooking and help retain their color.
2. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.