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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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Contributed by: Edit

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