Warm Bean and Tomato Salad with Basil for 2

[Guest guest]

I loved this when my Gran used to serve it during the summer.

Mark

 

Warm Bean and Tomato Salad with Basil

 

1/2 pound green beans, ends removed

3 tablespoons plive oil

2  shallots, chopped

1 tablespoon balsamic or red wine vinegar

1 cup chickpeas (garbanzo beans), drained

2  tomatoes, seeded, chopped

2 tablespoons fresh basil, chopped

1 tablespoon lemon juice, fresh

salt

freshly ground black pepper

 

Remove the ends from the beans and cut into 1 12 inch lengths. Cook in

boiling water until just tender, about 5 to 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.