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| RECIPE FOR WARM BEAN AND TOMATO SALAD WITH BASIL |
Title: Warm Bean And Tomato Salad With Basil
Serves: 2
Ingredients:
| 0.50 | lb | Green Beans, ends removed | | 3.00 | tb | Olive Oil | | 2.00 | | Large Dry Shallots, chopped | | 1.00 | tb | Balsamic or Red Wine Vinegar | | 1.00 | c | Chickpeas, drained 19oz | | 2.00 | | Tomatoes, seeded, chopped | | 2.00 | tb | Fresh Basil, chopped | | 1.00 | tb | Lemon Juice, fresh | | | Salt | | | Freshly Ground Black Pepper |
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, 91/03/0 6.
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