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Green bean salad
Vegetarian summer salad of green beans, cherry tomatoes, garlic, black olives and a dressing of balsamic vinegar.
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Ingredients
Directions
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Remove the tip and the stem set of the green beans, halve them. Cook the green beans in 8 minutes until al dente. Pick and wash the leaves of the lettuce. Drain. Heat a grill pan. Mix the tomatoes with the oil and grill for 3 minutes. Allow to cool.
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Sprinkle with salt and pepper. Mix the balsamic vinegar, oil, pressed garlic and pepper and salt to taste. Put the lettuce in a bowl. Mix the dressing, the green beans and the tomatoes and spread over the salad. Sprinkle with the black olives.
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Nutrition
180Calories
Sodium0% DV1.085mg
Fat26% DV17g
Protein6% DV3g
Carbs1% DV4g
Fiber24% DV6g
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