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.
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