Warm bean and tomato salad with basil
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Green Beans, ends removed |
| 3 | tablespoons | Olive Oil |
| 2 | eaches | Large Dry Shallots, chopped |
| 1 | tablespoon | Balsamic or Red Wine Vinegar |
| 1 | cup | Chickpeas, drained 19oz |
| 2 | eaches | Tomatoes, seeded, chopped |
| 2 | tablespoons | Fresh Basil, chopped |
| 1 | tablespoon | Lemon Juice, fresh |
| 1 | x | Salt |
| 1 | x | Freshly Ground Black Pepper |
Directions
* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook in boiling water until just tender, about 5 - 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish. From The Gazette, 91/03/06.