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Serve the salad immediately after tossing with the vinaigrette. The green beans will not keep its bright green color if it stands for more than 15 minutes.
1 pound trimmed green beans, cut into 2-inch pieces
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons McCormick® Perfect Pinch® Lemon & Pepper Seasoning
1/2 teaspoon sugar
1 cup halved cherry tomatoes
1/4 cup crumbled feta cheese
Bring saucepot of water to boil on high heat. Add green beans; cook 3 to 5 minutes or until tender-crisp. Rinse under cold water. Drain well.
Mix oil, vinegar, Seasoning and sugar in large bowl with wire whisk until well blended. Add green beans and tomatoes; toss to coat well. Sprinkle with feta cheese. Serve immediately.
Substitution Tip: Try also with sugar snap peas or asparagus.
(Amount per serving)
I love it!!!!
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