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Green Beans & Grape Tomatoes With Olive Vinaigrette

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“Found in the Toronto Star. The recipe was adopted from Rick Rodgers in The Carefree Cook”
READY IN:
17mins
SERVES:
4-6
YIELD:
4-6 side servings
UNITS:
US

Ingredients Nutrition

Directions

  1. In blender or mini food processor, pulse olive paste, vinegar, garlic, zest and red pepper.
  2. With blender running, slowly add oil.
  3. In large saucepan of boiling water, add beans and cook until tender-crisp (about 2 minutes).
  4. Drain and rinse under cold water.
  5. Transfer to bowl of ice water and let stand for 5 minutes.
  6. Drain and pat dry.
  7. Toss beans, tomatoes and olive vinaigrette together in a serving bowl.

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