| 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 | T | Fresh Basil, chopped |
| Salt | ||
| 3 | T | Olive Oil |
| 1 | T | Balsamic or Red Wine Vinegar |
| 2 | Tomatoes, seeded chopped | |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 621
Calories From Fat: 206
Total Fat: 23.5g
Cholesterol: 0mg
Sodium: 854.8mg
Potassium: 2053.6mg
Carbohydrates: 94.7g
Fiber: 22g
Sugar: 36.8g
Protein: 18.7g