Warm bean & tomato salad with basil Recipe

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Warm bean & tomato salad with basil

Artist:	_	Yield:	2
Categories:	Salads, Tomatoes	Rating:	0
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Ingredients:

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

Procedures:

1	* you can use 1 teaspoon of dried basil instead of the fresh stuff.
2	Remove the ends from the beans and cut into 1 12 inch lengths.
3	Cook in boiling water until just tender, about 5 - 7 minutes.
4	Drain well.
5	Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
6	Add balsamic vinegar and cook until liquid is reduced.
7	Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
8	In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
9	Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
10	Serve warm or at room temperature.
11	Serves 2 as main course, 4 as side dish