Summery Bean & Tomato Salad

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.

NOTE: 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.