Hence that dread and amazement with which as Scripture uniformly relates, holy men were struck and overwhelmed whenever they beheld the presence of God. When we see those who previously stood firm and secure so quaking with terror, that the fear of death takes hold of them, nay, they are, in a manner, swallowed up and annihilated, the inference to be drawn is that men are never duly touched and impressed with a conviction of their insignificance, until they have contrasted themselves with the majesty of God.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Salads	2	Servings

INGREDIENTS

1/2	lb	Green Beans, ends removed
2		Large Dry Shallots, chopped
1	c	Chickpeas, drained 19oz
2	tb	Fresh Basil, chopped
		Salt
3	tb	Olive Oil
1	tb	Balsamic or Red Wine Vinegar
2		Tomatoes, seeded, chopped
1	tb	Lemon Juice, fresh
		Freshly Ground Black Pepper

INSTRUCTIONS

* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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