Warm Bean and Tomato Salad with Basil

• 12 lb green beans, ends removed
• 3 tablespoons olive oil
• 2 large dried shallots, chopped
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
• 1 cup chickpeas, drained 19oz
• 2 tomatoes, seeded, chopped
• 2 tablespoons fresh basil or 1 teaspoon dried basil, chopped
• 1 tablespoon lemon juice, fresh
• salt
• black pepper, Freshly Ground
• 1 cup kalamata olive

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.

green beans, olive oil, shallots, balsamic vinegar, chickpeas, tomatoes, fresh basil, lemon juice, salt, black pepper, kalamata olive

Taken from www.food.com/recipe/warm-bean-and-tomato-salad-with-basil-8314 (may not work)