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Summer's best vegetables require just a light touch of seasonings. Photo credit: Lindsay Landis from Love & Olive Oil.
1 bag (12 ounces) trimmed green beans or wax beans (or a combination), cut in half
1 tablespoon olive oil
2 large garlic cloves, thinly sliced
1 pint cherry tomatoes
1/2 teaspoon McCormick® Basil Leaves
1/4 teaspoon salt
Bring 1/2 inch water to boil in large skillet on high heat. Add beans; cover and cook 7 to 9 minutes or until tender-crisp, stirring occasionally. Drain well; set aside.
Heat oil in same skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Add tomatoes, basil and salt; toss to coat well. Cook and stir 2 minutes or until tomatoes start to soften. Add beans; cook and stir 2 minutes longer or until heated through.
(Amount per serving)