Warm bean and tomato salad with basil

11 min

Difícil

11 ingredients

Warm bean and tomato salad with basil

Warm bean and tomato salad with basil is a dish that combines the freshness of vegetables with the soft texture of beans, offering a healthy and delicious culinary experience. This type of salad has its roots in Mediterranean cuisine, where the mixture of legumes and fresh herbs is common. In various Latin American countries, it is known with variants such as "green bean and chickpea salad" or "warm legume salad." Its popularity lies in the fact that it is a versatile dish that can be served as an appetizer, side, or light main course, easily adapting to local ingredients.

The combination of green beans, fresh tomatoes, and basil highlights the natural flavors and is ideal for those seeking a balanced diet. Furthermore, the use of balsamic vinegar and lemon juice adds a tangy touch that enhances each bite, while the olive oil provides smoothness. Kalamata olives add an intense and salty point that complements the salad. This preparation reflects the fusion between Mediterranean ingredients and the freshness characteristic of Latin American cuisine.

How to prepare Warm Bean and Tomato Salad with Basil

Remove the ends of the green beans and cut into 3.5 cm pieces.

Cook in boiling water until tender, approximately 5 - 7 minutes.

Drain well.

Meanwhile, heat one tablespoon of oil in a large skillet over medium heat.

Cook the shallots until soft, approximately 2 minutes.

Add balsamic vinegar and cook until the liquid reduces.

Drain the chickpeas and incorporate the chickpeas and the green beans.

Cook until well heated, approximately 2 minutes.

In a serving bowl, combine the bean mixture with tomatoes, olives, and basil.

Whisk the remaining oil with the lemon juice and pour over the salad.

Season with salt and pepper to taste.

Serve warm or at room temperature.

Ensalada tibia de frijoles y tomate con albahaca

Ingredients (11)

Green Beans
Olive Oil
Dried Shallots
Balsamic Vinegar
Chickpeas
Tomatoes
Fresh Basil
Lemon Juice
Salt
Black Pepper
Kalamata Olive

Instructions (19 steps)

1 Remove the ends of the beans and cut into 3.5 cm pieces
2 Cook in boiling water until tender
3 approximately 5 - 7 minutes
4 Drain well
5 Meanwhile
6 heat a tablespoon of oil in a large skillet over medium heat
7 Cook the shallots until soft
8 approximately 2 minutes
9 Add balsamic vinegar and cook until the liquid is reduced
10 Drain the chickpeas and add the chickpeas and the green beans
11 Cook until heated through
12 approximately 2 minutes
13 In a serving bowl
14 combine the bean mixture with tomatoes
15 olives
16 and basil
17 Whisk the remaining oil with the lemon juice and pour over the salad
18 Season with salt and pepper to taste
19 Serve warm or at room temperature

Nutritional Information

Calories: 466 kcal

Protein: 0g

Carbohydrates: 19g

Fat: 45g

Azúcar: 0g

Sodio: 19mg

Categoría

Ensaladas

Etiquetas

15 Minutes Or Less Time To Make Dish Main Ingredient Preparation For 1 Or 2 Salads Beans Dietary Chickpeas Number Of Servings