Fresh Chickpea And Heirloom Tomato Salad With Mint recipes

Ingredients

• 1 teaspoon sea salt for blanching
• 12 oz (340 g) fresh cranberry beans – shelled
• 8 oz (225 g) green beans – stem ends trimmed only and cut on the diagonal in 1″ pieces
• 12 oz (340 g) fresh chickpeas – shelled (fava beans or lima beans are good substitutes – see cook’s note)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon sea salt or to taste
• 2 sprigs fresh mint – leaves removed from stems and cut in 1/16” strips (en chiffonade)
• 1 tablespoon aged balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1/8 teaspoon sea salt
• ground black pepper
• 1 lb (455 g) mixed heirloom tomatoes (Russian, zebra, green, orange, yellow, cherry, grape, husk, etc.) – cut in 1/2″ pieces (grape and husk tomatoes are left whole)
• baby greens

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag