Free Recipe Warm Bean and Tomato Salad with Basil 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Warm Bean and Tomato Salad with Basil 2 Recipe
1/2 lb Green Beans, ends removed
2 ea Tomatoes, seeded, chopped
3 tb Olive Oil
2 tb Fresh Basil, chopped
2 ea Large Dry Shallots, chopped
1 tb Lemon Juice, fresh
1 tb Balsamic or Red Wine Vinegar
1 x Salt
1 c Chickpeas, drained 19oz
1 x Freshly Ground Black Pepper
Warm Bean and Tomato Salad with Basil 2 Preparation
* 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.
Cooking Temperature:
Recipe Serves: 2
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