Warm Bean and Tomato Salad With Basil

Recipe Ingredients

1/2 lb	227g / 8oz	Green beans - ends removed
2 lbs	908g / 32oz	Dry shallots - chopped (large)
1 cup	237ml	Chickpeas - drained
2 tablespoons	30ml	Fresh basil - chopped
		Salt
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Balsamic or red wine vinegar
2		Tomatoes - seeded, chopped
1 tablespoon	15ml	Lemon juice - fresh
		Black pepper - freshly ground

Recipe Instructions

* 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 frying pan 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

Source:
Cooking Light, June 1994, page 118

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