Green Bean, Chickpea And Tomato Salad Recipe - Cooking Index
Green Bean, Chickpea And Tomato Salad Recipe - Cooking Index
There is a nice balance of colors and flavors in this salad of green beans, chickpeas, and tomatoes. Save time by using canned chickpeas. The longer this salad marinates, the tastier it will be. As a summer lunch, serve the salad with Libretti Di Olive (see recipe), small pizzas that are folded in half and eaten out of hand.
Cuisine: Italian| 2 lbs | 908g / 32oz | Green beans - trimmed |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 3 tablespoons | 45ml | Balsamic vinegar |
| 2 | Garlic cloves - minced | |
| 3 tablespoons | 45ml | Minced fresh basil |
| 4 tablespoons | 60ml | Ripe plum tomatoes - sliced (medium) |
| 1 1/2 cups | 355ml | Canned chickpeas - drained, and |
| Well rinsed | ||
| Fine sea salt - to taste | ||
| 2 | Radicchio heads - leaves separated, (small) | |
| Washed, and dried |
Cook the beans, uncovered, in a large pot of boiling salted water until tender, about 8 minutes. Drain well.
In a shallow glass dish, combine the oil, vinegar, garlic, and basil. Add the beans and toss to coat. Add the tomatoes, chickpeas, and salt and toss again. Cover the dish and let marinate at room temperature for several hours, stirring the salad occasionally.
To serve, line individual salad dishes with the radicchio leaves. Spoon the salad onto the lettuce.
This recipe yields 6 to 8 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.