INGREDIENTS
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2 cups green beans, trimmed (8 ounces)
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4 cups coarsely chopped tomato (about 2 1/2 pounds)
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1 cup thinly sliced red onion
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1/2 cup (2 ounces) crumbled feta cheese
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2 tablespoons chopped fresh mint
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2 tablespoons red wine vinegar
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1/2 teaspoon salt
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2 1/2 teaspoons extravirgin olive oil
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1/4 teaspoon black pepper
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1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained