Title: Warm Bean and Tomato Salad with Basil
Categories: Salads
Yield: 2 servings

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

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