INGREDIENTS
6-8 oz fresh green beans
1 15.5 oz can garbanzo beans
1 cup cherry tomatoes, cut in half
2 tablespoons chopped fresh dill (use only 1 tablespoon if substituting dry dill)
1 cup extra virgin olive oil
1 shallot, minced
½ fresh lemon
Salt and pepper, to taste
Crumbled feta or goat cheese, optional
PREPARATION
- Wash and place fresh green beans in a saucepan, add water just until the beans are covered and bring to a boil. Boil beans for 8-10 minutes.
- Drain green beans and add to pot. Place off the heat. Drain and rinse garbanzo beans. Add them to the pot with the green beans. Allow to cool to room temperature.
- While the beans are cooling, whisk the dlll, olive oil, minced shallot, and lemon juice together. Add salt and pepper to taste.
- Once the beans are cool, drizzle oil mixture over top. Add tomatoes and cheese (if preferred). Enjoy!
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Metro Monthly is a local news and events magazine based in Youngstown, Ohio. We circulate throughout the Mahoning Valley and offer print and online editions. Be sure to visit our publication’s website for news, features and community events. Office: 330-259-0435.
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