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* You can use 1 teaspoon of dried basil instead of the fresh stuff.
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Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
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boiling water until just tender, about 5 - 7 minutes. Drain well.
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Meanwhile heat one tablespoon of oil in a large frypan over medium heat;
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cook the shallots until softened, about 2 minutes. Add balsamic vinegar
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and cook until liquid is reduced. Drain chickpeas and stir in chickpeas
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and green beans; cook until heated through, about 2 minutes.
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In a serving bowl, combine the bean mixture with tomatoes, olives and
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basil. Whisk together the remaining oil with lemon juice and pour over
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salad; season with salt and pepper to taste. Serve warm or at room
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temperature. Serves 2 as main course, 4 as side dish.
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From The Gazette, 91/03/06.
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