Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

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