If you think you don’t like beets (well, also if you do like them, but it will be less life-changing), I recommend this strongly. It’s better the second day.
This is my lunch for the beginning of this week. It’s easy and summery, and it keeps well for a few days. This recipe made three lunches for me, but I suppose the yield depends on how much you like to eat.
For the record, I eyeballed every single one of these measurements, and I’m not the world’s best estimator, so just use what looks and tastes good to you.
BEAN & TOMATO SALAD
- 1½ cups green beans
- 1½ cups canned chickpeas, rinsed & drained
- 1½ cups grape or cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 2 tbsp. flat leaf parsley, minced
- juice of ½ lemon
- 1 tbsp. olive oil
- a splash of balsamic vinegar
- salt & pepper to taste
Remove the ends of the green beans and cut them into 2” pieces. Cook them in salted, boiling water for 4 or 5 minutes – they should be “crisp-tender,” not fully cooked. Drain and rinse with cold water.
Combine the beans, chickpeas, tomatoes, feta, and parsley in a bowl. Separately, make the dressing by mixing the oil, vinegar, lemon juice, salt, and pepper. Toss everything together.
If you are not planning to eat this right away, I’d recommend mixing in the feta cheese at the last minute. It’s fine to dress it all at once, though-–I think it’s actually better if you let it “marinate” a bit.
