1 ½ lb. Fresh green beans trimmed
1 pint small tomatoes – cherry tomatoes, quartered – or grape tomatoes halved
¼ cup Pesto Vinaigrette
Cook beans in a small amount of water for 10 to 15 minutes, or until crisp-tender. (put no more than ¼ inch of water in the pan.)
Drain and pat dry with paper towels.
In a large bowl, toss beans, tomatoes and Pesto Vinaigrette.
Makes 6-8 servings.