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Serves a crowd!
1 Basic Recipe for Grilled Potatoes1 pound green wax beans, ends removed, cut diagonally into 2-inch pieces30 mint leaves1/3 cup extra virgin olive oil3 tablespoons white wine vinegarSalt and freshly ground black pepper3 cups red and yellow cherry tomatoes, halved2 tablespoons balsamic vinegar1 medium red onion, coarsely diced1/2 cup basil chiffonade
Make one recipe of the grilled potatoes and set them aside to cool.
Bring a pot of salted water to a boil over high heat. Add the green beans and cook until tender but still slightly crisp, 4 to 7 minutes. Drain and set aside.
Bring a small pot of water to a boil over high heat. Add the mint leaves and simmer 20 seconds. Drain. Place the mint leaves in a blender and with the motor running add the olive oil and vinegar and process 30 seconds. Scrape down the sides and continue to puree 30 to 60 seconds until smooth. Season with salt and pepper.
Place the cherry tomatoes in a bowl and toss with balsamic vinegar and salt. Set aside for 10 minutes.
In the large bowl containing the potatoes, add the mint oil, green beans, cherry tomatoes and their juices, the onions and toss together. Add the basil and toss again gently. Place in a big serving bowl and enjoy.
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