Title: Green Beans Tossed with Herbs
Categories: Side Vegetable Blank
Yield: 4 Servings

1	c	Green beans, frozen
		Water, to cook
2	tb	Corn oil
1	ts	Rosemary, crushed
1	ts	Basil
		Salt & pepper

Cook green beans until tender. Drain & toss with oil & herbs. Serve hot.

Recipe by Mark Satterly

previous

next