Warm Bean and Tomato Salad with Basil

Recipe by Julesong
READY IN: 11mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the ends from the beans and cut into 1 1/2 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.
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