This warm bean and tomato salad is a delightful blend of textures and flavors, perfect for a light lunch or a healthy side dish. The combination of crisp-tender green beans and hearty chickpeas provides a satisfying bite, while the sweet, juicy tomatoes add freshness. A quick sauté of shallots in olive oil brings out their natural sweetness, which pairs beautifully with the tangy kick of balsamic vinegar and fresh lemon juice. Fresh basil leaves infuse the dish with an aromatic, herbal note that elevates the simple ingredients. ItâÂÂs a Mediterranean-inspired recipe that comes together quickly, making it ideal for weeknight dinners or potlucks. Serve it warm for a comforting meal or let it cool to room temperature for a refreshing picnic option. The balance of savory, sweet, and acidic flavors makes this salad a crowd-pleaser that is both nutritious and delicious.
Warm Bean And Tomato Salad With Basil
Description
This warm bean and tomato salad is a delightful blend of textures and flavors, perfect for a light lunch or a healthy side dish. The combination of crisp-tender green beans and hearty chickpeas provides a satisfying bite, while the sweet, juicy tomatoes add freshness. A quick sauté of shallots in olive oil brings out their natural sweetness, which pairs beautifully with the tangy kick of balsamic vinegar and fresh lemon juice. Fresh basil leaves infuse the dish with an aromatic, herbal note that elevates the simple ingredients.Ingredients
Directions
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Trim the ends from the green beans and cut them into 1 1/2-inch lengths.
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Bring a pot of salted water to a boil and cook the green beans until just tender, about 5-7 minutes.
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Drain the green beans well and set aside.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat.
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Add the chopped shallots to the skillet and cook until softened, about 2 minutes.
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Pour in the balsamic vinegar and cook until the liquid is reduced and slightly syrupy.
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Stir in the drained chickpeas and the cooked green beans.
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Cook the mixture for about 2 minutes until heated through.
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Transfer the warm bean mixture to a serving bowl.
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Add the chopped tomatoes and fresh basil to the bowl and toss gently to combine.
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In a small bowl, whisk together the remaining olive oil and lemon juice.
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Pour the dressing over the salad and toss to coat evenly.
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Season with salt and freshly ground black pepper to taste.
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Serve warm or at room temperature.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 807.2kcal
- % Daily Value *
- Total Fat 29.4g46%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 638.4mg27%
- Total Carbohydrate 116.2g39%
- Dietary Fiber 19.2g77%
- Sugars 10.0g
- Protein 24.5g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use 1 teaspoon of dried basil instead of fresh basil if fresh is not available.
The recipe mentions olives in the directions but does not list them in the ingredients. If you have olives, feel free to add them to the salad for extra flavor and texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or reheated gently.
