| 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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