Warm Bean and Tomato Salad with Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 lb green beans, ends removed |
3 tablespoons olive oil |
2 large dried shallots, chopped |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
1 cup chickpeas, drained 19oz |
2 tomatoes, seeded, chopped |
2 tablespoons fresh basil or 1 teaspoon dried basil, chopped |
1 tablespoon lemon juice, fresh |
salt |
black pepper, freshly ground |
1 cup kalamata olive |
Directions:
1. Remove the ends from the beans and cut into 1 1/2 inch lengths.
2. Cook in boiling water until just tender, about 5 - 7 minutes.
3. Drain well.
4. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
5. Add balsamic vinegar and cook until liquid is reduced.
6. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
7. In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
8. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
9. Serve warm or at room temperature.
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