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Bean and Tomato Salad
500 g (17 /12 oz) green beans, trimmed and blanched 1 punnet (250 g)(9 oz) cherry tomatoes, halved 1/4 cup toasted pine nuts 1 tablespoon (4 tsp) olive oil 2 teaspoons red wine vinegar shredded fresh basil
1. Combine beans, tomatoes and pine nuts in serving bowl. 2. Add all remaining ingredients, tossing well.
Serves 4 to 6.
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