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Ingredients
Nutritional Information
Directions
- COOK beans in a large pot of boiling water until tender-crisp, about 2 min. Drain and rinse under cold water. Pat dry and transfer to a large serving tray with tomatoes, shallot and basil.
- WHISK oil with vinegar, salt and pepper. Toss salad with dressing and serve.
Source: Green Bean & Tomato Salad – Sobeys
Image Credit: Green Bean & Tomato Salad
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