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© Meredith Corporation. All rights reserved. Used with permission.
(4 1/2 cups)
In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water for about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.
In a large bowl, combine beans, cherry tomato halves, and red onion slices.