WARM BEAN AND TOMATO SALAD WITH BASIL

Warm Bean and Tomato Salad with Basil image

Provided by Julesong

Categories Beans

Time 11m

Yield 2 serving(s)

Number Of Ingredients 11

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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

Steps:

Remove the ends from the beans and cut into 1 1/2 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.

Nutrition Facts : Calories 465.7, Fat 29.3, SaturatedFat 4, Sodium 868.1, Carbohydrate 46, Fiber 12, Sugar 8.3, Protein 9.8