Recipe courtesy of Rachael Ray
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Total:
10 min
Prep:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Fill a high sided skillet with 1 inch of water and bring to simmer. Liberally salt the water. Add beans and cook 3 to 4 minutes. Drain and cool under running cold water.

Whisk juices and hot sauce together in a shallow salad bowl and stream in olive oil. Add beans and toss to coat. Season the beans with salt and pepper, to taste.

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Whole Roasted Stuffed Cauliflower

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