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Fresh Chickpea And Heirloom Tomato Salad With Mint
FOOD AND STYLE13Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. sea salt (for blanching)
- 12 oz. fresh cranberry beans (– shelled)
- 8 oz. green beans (– stem ends trimmed only and cut on the diagonal in 1″ pieces)
- 12 oz. fresh chickpeas (– shelled, fava beans or lima beans are good substitutes – see cook’s note)
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. sea salt (or to taste)
- 2 sprigs fresh mint leaves (removed from stems and cut in 1/16” strips, en chiffonade)
- 1 Tbsp. aged balsamic vinegar
- 3 Tbsp. extra-virgin olive oil
- 1/8 tsp. sea salt
- ground black pepper (freshly, to taste)
- 1 lb. heirloom tomatoes (mixed, Russian, zebra, green, orange, yellow, cherry, grape, husk, etc. – cut in 1/2″ pieces, grape and husk tomatoes are left whole)
- baby greens (as garnish, optional)
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