Warm Bean & Tomato Salad with Basil
Yield
2 servingsPrep
15 minCook
12 minReady
28 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
green beans
ends removed |
|
| 2 | large |
shallots
dry |
*
|
| 237 | ml |
chickpeas (garbanzo beans)
drained 19oz |
|
| 3E+1 | ml |
basil
fresh |
|
| 1 | x |
salt
|
*
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
red wine vinegar
or balsamic |
|
| 2 | each |
tomatoes
seeded, |
|
| 15 | ml |
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 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.
