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     Title: Warm Bean and Tomato Salad with Basil
Categories: Salads
     Yield: 2 servings

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