Warm Bean And Tomato Salad With Basil Recipe

* You can use 1 teaspoon of dried basil instead of the fresh stuff.

Step 1

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 fry 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.

From The Gazette, 91/03/06.

Things You'll Need

  • 1/2lb Green Beans, ends removed
  • 3tb Olive Oil
  • 2ea Large Dry Shallots, chopped
  • 1tb Balsamic or Red Wine Vinegar
  • 1c Chickpeas, drained 19oz
  • 2ea Tomatoes, seeded, chopped
  • 2tb Fresh Basil, chopped
  • 1tb Lemon Juice, fresh
  • Salt
  • Freshly Ground Black Pepper

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