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.

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