Warm Bean & Tomato Salad With Basil Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Green Beans, ends removed
3 tbsp: Olive Oil,
2 Large: Dry Shallots, chopped
1 tbsp: Balsamic or Red Wine Vinegar,
1 cup: Chickpeas, drained 19oz
2: Tomatoes, seeded, chopped
2 tbsp: Fresh Basil, chopped
1 tbsp: Lemon Juice, fresh
Salt,
Freshly Ground Black Pepper,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads