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Warm Bean and Tomato Salad with Basil by www.country-cooking.com
1/2 pound Green Beans -- ends removed
3 tablespoons Olive Oil
2 each Large Dry Shallots -- chopped
1 tablespoon Balsamic or Red Wine Vinegar
1 cup Chickpeas -- drained 19oz
2 each Tomatoes, seeded -- chopped
2 tablespoons Fresh Basil -- chopped
1 tablespoon 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.
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