Warm Bean & Tomato Salad with Basil

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 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.