This flexible dish is a nice midsummer main course. Swap out cannellini, kidney or black beans for the garbanzos, and feel free to add other herbs such as mint, thyme, chives or cilantro.

By / Photography By Grant Beachy | July 06, 2018

Ingredients

  • 1 tablespoon plus ½ teaspoon salt
  • 1 pound green beans, ends removed and snapped in half
  • 1 cup black olives, seeds removed and halved
  • 1 cup crumbled feta
  • ½ cup almonds, toasted and chopped
  • 1 tablespoon fresh oregano leaves
  • 1 cup garbanzo beans, drained
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon brown mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground pepper
  • ⅓ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons diced shallot

Instructions

Serves 3–4

Boil a pot of water and add 1 tablespoon salt. Put the green beans in the water and boil for 6 to 7 minutes until tender, yet crisp. Drain the water and put the green beans in a bowl with olives, feta, almonds, oregano, garbanzo beans and cherry tomatoes. 

Whisk together the mustard, maple syrup, remaining ½ teaspoon salt, black pepper, olive oil, cider vinegar and shallot. 

Toss the vegetables with dressing. Taste for seasoning and adjust as needed. Serve at room temperature.

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Ingredients

  • 1 tablespoon plus ½ teaspoon salt
  • 1 pound green beans, ends removed and snapped in half
  • 1 cup black olives, seeds removed and halved
  • 1 cup crumbled feta
  • ½ cup almonds, toasted and chopped
  • 1 tablespoon fresh oregano leaves
  • 1 cup garbanzo beans, drained
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon brown mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground pepper
  • ⅓ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons diced shallot
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