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Name: Warm Bean and Tomato Salad with Basil
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 3 tb olive oil; 2 Tomatoes, seeded, chopped; 1 tb Lemon Juice, fresh; 2 Large Dry Shallots, chopped; 2 tb Fresh Basil, chopped; Black Pepper freshly ground; 1 tb Balsamic or Red Wine Vinegar; Salt; 1 c Chickpeas, drained 19oz; 1/2 lb Green Beans, ends removed

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INGREDIENTS

3 tb olive oil
2 Tomatoes, seeded, chopped
1 tb Lemon Juice, fresh
2 Large Dry Shallots, chopped
2 tb Fresh Basil, chopped
Black Pepper ; freshly ground
1 tb Balsamic or Red Wine Vinegar
Salt
1 c Chickpeas, drained 19oz
1/2 lb Green Beans, ends removed

Servings

INSTRUCTIONS

* 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.

NOTES

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Warm Bean and Tomato Salad with Basil

3 tb olive oil
2 Tomatoes, seeded, chopped
1 tb Lemon Juice, fresh
2 Large Dry Shallots, chopped
2 tb Fresh Basil, chopped
 Black Pepper freshly ground
1 tb Balsamic or Red Wine Vinegar
 Salt
1 c Chickpeas, drained 19oz
1/2 lb Green Beans, ends removed

* 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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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 2 Servings

Calories: 54
Calories from Fat: 46 (85%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 3.6mg		0 %
Potassium 19.8mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.9g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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REVIEWS

maryj.o'connell

This is a tasty, healthy meatless dish that I and my husband enjoyed. However, the recipe, as written, is somewhat disorganized. I'm used to recipes that list ingredients in the order in which they will appear in the "procedures" section. And the olives (and their quantity) weren't mentioned at all in the list.