| | Directions | 1. Bring 1/2 inch water to boil in large skillet on high heat. Add beans; cover and cook 7 to 9 minutes or until tender-crisp, stirring occasionally. Drain well; set aside.
2. Heat oil in same skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Add tomatoes, basil and salt; toss to coat well. Cook and stir 2 minutes or until tomatoes start to soften. Add beans; cook and stir 2 minutes longer or until heated through. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 bag (12 ounces) trimmed green beans or wax beans (or a combination), cut in half |
| - | | 1 tablespoon olive oil |
| - | | 2 large garlic cloves, thinly sliced |
| - | | 1 pint cherry tomatoes |
| - | | 1/2 teaspoon McCormick® Basil Leaves |
| - | | 1/4 teaspoon salt |
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| | Nutrition (per serving) | Calories: 50 Calories
Fat: 2 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 6 Grams
Sodium: 104 Milligrams
Fiber: 3 Grams
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