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Bring a pot of lightly salted water to a boil; add thin green beans. Boil 4 minutes, until crisp-tender. Drain and rinse under cold water.
In a small skillet, heat olive oil; add chopped garlic and cook 1 minute. Stir in red wine vinegar, salt and black pepper. Toss with green beans; stir in shredded basil, toasted pine nuts and yellow grape tomatoes.