1/2 lb Green Beans, ends removed

2 Large Dry Shallots, chopped

1 c Chickpeas, drained 19oz

2 tb Fresh Basil, chopped

Salt 3 tb Olive Oil

1 tb Balsamic or Red Wine Vinegar

2 Tomatoes, seeded, chopped

1 tb Lemon Juice, fresh

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.