Warm Bean And Tomato Salad With Basil Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Green Beans, ends removed
3 tbsp: Olive Oil,
2 each: Large Dry Shallots, chopped
1 tbsp: Balsamic or Red Wine Vinegar,
1 cup: Chickpeas, drained 19oz
2 each: 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
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
Tags
Salads