Pesto Green Beans and Tomatoes

Ingredients

• 1-1/2 pound fresh green beans, trimmed
• 1 pint small tomatoes, such as red grape, halved
• 1/4 cup Pesto Vinaigrette
  
• Salt and freshly ground black pepper

Directions

1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.

2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.