Warm bean & tomato salad with basil

Yield: 2 Servings

Ingredients:

1/2 lb Green Beans ends removed
3 tb Olive Oil
2 Large Dry Shallots chopped
1 tb Balsamic or Red Wine Vinegar
1 c Chickpeas drained 19oz
2 Tomatoes seeded chopped
2 tb Fresh Basil chopped
1 tb Lemon Juice

Instructions:

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. From The Gazette 91/03/06.