Warm Bean and Tomato Salad with Basil

• Ready In: 11 mins
• Serves: 2

Ingredients

• 1⁄2 lb green beans, ends removed
• 3  tablespoons olive oil
• 2  large dried shallots, chopped
• 1  tablespoon  balsamic vinegar or 1  tablespoon red wine vinegar
• 1  cup chickpeas, drained 19oz
• 2  tomatoes, seeded, chopped
• 2  tablespoons fresh basil or 1  teaspoon dried basil, chopped
• 1  tablespoon lemon juice, fresh
•  salt
•  black pepper, Freshly Ground
• 1  cup kalamata olive

Directions

1. Remove the ends from the beans and cut into 1 1/2 inch lengths.
2. Cook in boiling water until just tender, about 5 - 7 minutes.
3. Drain well.
4. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
5. Add balsamic vinegar and cook until liquid is reduced.
6. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
7. In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
8. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
9. Serve warm or at room temperature.