Greek Bean Salad

Another great salad. It's easy to double or triple, for a crowd, or half if you need to. There's no dressing, so you get the full flavor of the veggies. This can also be served over a bed of greens.

Greek Bean Salad

2 c. green beans, trimmed, cut to about 3 inch lengths
4 c. coarsely chopped tomato, 4-5 medium.
1 c. thinly sliced red onion
½ c. crumbled feta cheese
1 can (15 ½ oz) garbanzo beans, rinse and drained

Cook green beans in boiling water, 3 minutes. Drain and plunge into ice water. Drain. Place in large bowl.

Add remaining ingredients, mix lightly and cover. Refrigerate until chilled.

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