Tomato-Wax Bean Salad with Chickpeas, Feta and Dill
 
 
Adapted from New York Times Cooking
Author:
Serves: 2 - 4 as side dish
Ingredients
  • 6 ounces wax beans or green beans
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon red wine vinegar
  • 1 small garlic clove, minced (or ½ medium clove)
  • 1½ tablespoons extra-virgin olive oil
  • ½ pint cherry tomatoes, halved
  • ½ can (15-ounce) chickpeas, drained and rinsed
  • 2 ounces crumbled (large pieces) feta, Mt. Vikos recommended
  • 1 tablespoon roughly chopped fresh dill
  • ¼ teaspoon dried oregano
Preparation
  1. Bring a medium saucepan of water to boil over high heat. Add ½ teaspoon salt, then green beans. Cook until beans are tender and crisp, about 2 minutes. Transfer beans to a bowl of ice water to cool. Drain in a colander and blot dry with a kitchen towel.
  2. In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  3. Add cherry tomatoes, green beans and chickpeas to a wide salad bowl. Season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate 10 minutes, tossing occasionally. To serve, sprinkle generously with dill and dried oregano.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/08/08/tomato-waxbean-bean-salad-with-chickpeas-feta-and-dill/