MMMMM----- Recipe via Meal-Master (tm) v8.02
       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.