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Cherry Tomato Salad Basil

Cherry Tomato Salad Basil


  • 1/2 pound Green Beans — ends removed
  • 3 tablespoons Olive Oil
  • 2 each Large Dry Shallots — chopped
  • 1 tablespoon Balsamic or Red Wine Vinegar
  • 1 cup Chickpeas — drained 19oz
  • 2 each Tomatoes, seeded — chopped
  • 2 tablespoons Fresh Basil — chopped
  • 1 tablespoon Lemon Juice — fresh


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.

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