Warm Bean and Tomato Salad with Basil

28 minutes Prep: 15 minutes Cook: 12 minutes

382 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1/2	pound	green beans	ends removed
2	large	shallots	dry
1	cup	chickpeas (garbanzo beans)	drained 19oz
2	tablespoons	basil	fresh
1	x	salt
3	tablespoons	olive oil
1	tablespoon	red wine vinegar	or balsamic
2	each	tomatoes	seeded,
1	tablespoon	lemon juice	fresh
1	x	black pepper	freshly ground

Directions

* You can use 1 teaspoon of dried basil instead of fresh 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.

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Nutrition Facts

Serving Size 396g

Amount per Serving

Calories 382 50% of calories from fat

	% Daily Value*
Total Fat 21.0g	33%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 374mg	16%
Total Carbohydrate 43.0g	14%
Dietary Fiber 11.0g	43%
Sugars 5.0g
Protein 10.0g	19%

Vitamin A	44%		Vitamin C	73%
Calcium	11%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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