Warm Bean & Tomato Salad With Basil

Ingredients

250 gr green beans
2 dry shallots
200 gr chickpeas
18 gr basil
45 ml olive oil
16 gr balsamic
2 tomatoes
16 ml lemon juice

Instructions

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 dozen 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, 30. 55555555555.5.