Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove the ends from the beans and cut into 1 1/2 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.

Target recipe: cook the beans in boiling water until bright green and crisp-tender. drain and rinse (or submerge in ice water) to cool. drain again. combine the beans, tomatoes, olives, and parsley in a large bowl. whisk together the remaining ingredients in a small bowl, then pour over salad and toss to combine.