Warm Bean and Tomato Salad with Basil

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READY IN:
11mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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.

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