Warm Bean and Tomato Salad with Basil Recipe

Give this salad recipe a try

Ingredients

• 1/2 lb Green Beans, ends removed
• 3 tb Olive Oil
• 2 ea Large Dry Shallots, chopped
• 1 tb Balsamic or Red Wine Vinegar
• 1 c Chickpeas, drained 19oz
• 2 ea Tomatoes, seeded, chopped
• 2 tb Fresh Basil, chopped
• 1 tb Lemon Juice, fresh
• 1 x Salt
• 1 x Freshly Ground Black Pepper

Directions

1. Remove the ends from the beans and cut into 1 12 inch lengths, cook in boiling water until just barely tender (5 to 8 minutes), then drain well
2. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes
3. Add balsamic vinegar and cook until liquid is reduced
4. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes
5. In a serving bowl, combine the bean mixture with tomatoes, olives and basil
6. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste
7. Serve warm or at room temperature

Similar Recipes

• Amish Potato Salad
• Tropical Chicken Salad
• Creamed Cucumbers
• Spaghetti Salad
• Baba Ganouj

Recipe Categories

• Meal Type: Salad
• Preparation Time: 30-45 minutes