Ingredients Jump to Instructions ↓

  1. 1/2 lb Green Beans, ends removed

  2. 2 Large Dry Shallots, chopped

  3. 1 c Chickpeas, drained

  4. 2 tb Fresh Basil, chopped

  5. Salt 3 tb Olive Oil

  6. 1 tb Balsamic or Red Wine Vinegar

  7. 2 Tomatoes, seeded, chopped

  8. 1 tb Lemon Juice, fresh

Instructions Jump to Ingredients ↑

  1. 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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