This colorful dish can be served warm or cold. Leftovers are perfect for lunch.
Ingredients
2 pounds of green beans, washed and trimmed
1 tsp. salt
1 large container of grape tomatoes, washed and at room temperature (large tomatoes can be halved lengthwise)
2 Tbsp. bottled or freshly prepared pesto
Directions
Fill a large pot with water; cover and bring to a boil. Add salt and green beans; cook for 5-7 minutes until bright green and crisp tender. Drain over a colander. Combine with grape tomatoes and pesto. Serve warm or cold.