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      Title: Warm Bean and Tomato Salad with Basil
 Categories: Salads
      Yield: 2 servings
 
    1/2 lb Green Beans, ends removed
      2 ea Large Dry Shallots, chopped
      1 c  Chickpeas, drained 19oz
      2 tb Fresh Basil, chopped
      1 x  Salt
      3 tb Olive Oil
      1 tb Balsamic or Red Wine Vinegar
      2 ea Tomatoes, seeded, chopped
      1 tb Lemon Juice, fresh
      1 x  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.
 
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