Warm Bean and Tomato Salad with Basil

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Warm Bean and Tomato Salad with Basil Ingredients

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

Instructions for Warm Bean and Tomato Salad with Basil

* 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: TomatoesCuisine: Uncategorized

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