Title: Warm Bean and Tomato Salad with Basil
Categories: Salad Bean
Yield: 2 Servings
| 1/2 | lb | Green Beans, ends removed |
| 3 | tb | Olive Oil |
| 2 | | Large Dry Shallots, chopped |
| 1 | tb | Balsamic or Red Wine Vinegar |
| 1 | c | Chickpeas, drained 19oz |
| 2 | | Tomatoes, seeded, chopped |
| 2 | tb | Fresh Basil, chopped |
| 1 | tb | Lemon Juice, fresh |
| | | Salt |
| | | Freshly Ground Black Pepper |
* 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.